tag:blogger.com,1999:blog-7121318206097952820.post4497735528441352104..comments2023-07-20T05:52:34.575-04:00Comments on The Sensitive Epicure: Understanding Chocolate Mousse EmulsionsErin Swinghttp://www.blogger.com/profile/07644204280533061750noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-7121318206097952820.post-32784213094781562552011-02-22T11:14:08.322-05:002011-02-22T11:14:08.322-05:00Yuriy: Try melting it until homogeneous and sonica...Yuriy: Try melting it until homogeneous and sonicating it. Sonicating sometimes helps to break emulsions. Good luck!Erin Swinghttps://www.blogger.com/profile/07644204280533061750noreply@blogger.comtag:blogger.com,1999:blog-7121318206097952820.post-41166654236884725292011-02-11T16:43:24.846-05:002011-02-11T16:43:24.846-05:00I tried to find an answer to one question. It is m...I tried to find an answer to one question. It is may be out of the topic, but... Do you know how to extract cocoa butter from chocolate bar, how to break emulsion. In our country (Russia) it is difficult to find cocoa butter, thus this approach seems appropeiateYuriynoreply@blogger.comtag:blogger.com,1999:blog-7121318206097952820.post-39257306084295637192009-10-29T20:09:26.598-04:002009-10-29T20:09:26.598-04:00Hi Jenn! Thanks! Yes, cooking is a series of chemi...Hi Jenn! Thanks! Yes, cooking is a series of chemical & physical transformations.<br /><br />The beauty in making an emulsion with chocolate (regardless of what kind it is: dark, milk, white) is that it is a oil based wax product with a significant amount of lecithin in it which acts as the surfactant/emulisifier. Now all you need to do is heat up oil + emulsifier (any kind of solid, waxy chocolate) with an aqueous phase and mix while cooling down. Hydrophobic waxes are the key for the stability of this colloidal emulsion in the quick crystallization for the structurant.<br /><br />I like your thinking about the white chocolate. It would be great to do layers...Erin Swinghttps://www.blogger.com/profile/07644204280533061750noreply@blogger.comtag:blogger.com,1999:blog-7121318206097952820.post-21289573631135082872009-10-29T18:45:51.375-04:002009-10-29T18:45:51.375-04:00Great post! I love that you took kitchen to the la...Great post! I love that you took kitchen to the lab!! I agree, all cooks are chemists at heart, and vice versa :) <br /><br />Maybe the cocoa solids in the semi-sweet contributed to the good emulsion? I bet if you tried it with white chocolate (which would be lacking in the cocoa solids) your emulsion would be much more degraded compared to with the semi sweet, and would also be expected given its propensity to break emulsion when working with it. It'd also be interesting to look at different % cocoa grades of chocolate and compare (ok the chemist in me needs to stop!)...and of course taste each chocolate mousse as well :)Jennhttp://jenncuisine.comnoreply@blogger.com