Barista Room

‫فتح‬
Barista Room ‫باريستا روم‬

MENU
DESSERTISANS

Aerated Gianduja
Chocolate and hazelnut paste aerated into a blissful
bite

Published: January 30th, 2021 | Last Updated: July 24th, 2021

Save to Pinterest

This is the Aero chocolate taken to the next level. It has the
same airiness but with high-quality chocolate and enhanced
hazelnut flavour.

This recipe doesn’t use other oils, which is common in

other aerated chocolate recipes which is mainly used
to thin out the chocolate and make it easier to
incorporate air and use in the siphon. Adding other oils
dilutes the flavour or could also impart and off-putting
taste. This recipe uses cocoa butter instead, which has
the same effect but with a more compatible flavour to
the chocolate. It tastes delicious!

It’s perfectly delicious on it’s own but can also be piped

into moulds, used as a layer in a cake, used to decorate
a cake or as an element in a plated dessert.

Ingredients

360 g couverture milk chocolate (40%)

45 g cocoa butter
45 g hazelnut paste

Tools used for this Recipe

This recipe uses some specialised tools and we highly

recommend them to help you get the best results!

Cream Whipper / Whipping Siphon

The cream whipper or whipping siphon is used in this

recipe to incorporate air into the chocolate. It’s easy to
use and incorporates air instantly. I’ve tried a few other
techniques to incorporate air into the chocolate, but
they never worked, so this tool is really needed if you
want to aerate chocolate. We recommend a high-
quality cream whipper like this one, which is also used
by many professionals.

The cream whipper is a versatile tool! It can be used for

many other innovative and fancy techniques such as
creating an airy mousse, microwave sponges, foams for
hot chocolate, syrups and many more.

Buy it on Amazon

Vacuum Machine and Container

The vacuum container helps to increase the size of the

air pockets in the chocolate and helps keeps the
chocolate from deflating as it’s setting. This recipe still
works without it but for optimal airiness and texture,
we highly recommend this tool. Fortunately, there are
now domestic machines that are affordable, like this
vacuum container that we use.

The vacuum container system can also be used for

preserving food, prevent your food from becoming
stale or for sous-vide cooking.

Buy it on Amazon

Method

1. (Optional) Line a vacuum container with

baking paper.
2. Heat the milk chocolate gently in 20 second
intervals in the microwave until melted. Stir
well between each interval to distribute the
heat. As the chocolate is more melted, use
shorter 10 and 5-second intervals.
3. Heat the cocoa butter separately with a similar
technique as above, starting with shorter 10-
second intervals.
4. Mix all the ingredients together until evenly
combined.
5. Mix slowly in a cold environment until the
mixture reaches 29°C. If your kitchen is hot,
you can put the bowl in the fridge for short 10-
second intervals mixing well between each
interval.
6. Pour through a sieve and funnel into a siphon
or cream whipper and charge with 2 gas
cartridges. Shake well.
7. Immediately dispense the chocolate into a
vacuum container or other container.
8. (Optional) Pull the air out of the container with
a vacuum machine.
9. Store in the fridge to set.
10. Once set, unmould and break into pieces.

GET THE LATEST RECIPES AND INSIGHTS!

Subscribe to our mailing list for the latest dessert

recipes, tips and advice.

Your Email

SUBSCRIBE

Related Recipes

Rich Hazelnut Hot Chocolate

November 15th, 2021

This rich hazelnut hot chocolate takes hot

chocolate to the next level. It has deep cocoa
notes and a strong hazelnut punch that makes it
taste like Nutella...

Gourmet Lactation Cookies with Brown

Butter, Chocolate and Hazelnut
November 20th, 2021

Lactation cookies are a great way to boost milk

supply to ensure your bub gets the nutrients they
need. These lactation cookies will taste better and
end up...

Basic Dark Chocolate Bonbon

August 16th, 2021

Bonbons are single bites of delight condensing

interesting flavours and textures into a single
piece. It is made of a chocolate shell which
encases a...

Crunchy Hazelnut Bresilienne Pieces

June 30th, 2020

Hazelnut bresilienne are caramelised crunchy

roasted hazelnut pieces. They take chopped nuts
to the next level with a deep roasty, caramel
flavour with a...

Ruby Hazelnut Gianduja

November 7th, 2019

Intense berry hazelnut taste in a soft and creamy

velvet block - a guilty pleasure you never knew
you needed. This recipe is so easy and creates a
silky...

© 2023, Dessertisans