ShareFacebook Twitter AddThis
We've spoken about Donna Currie at Cookistry.com and her molecular cooking experiments in the kitchen before when she made her Honey Pearls recipe and since then she's been back in the kitchen cooking up yet more molecular wonderment.
This time Donna's been making Frozen Chocolate Wind - a recipe that uses emulsification to combine water and chocolate - two ingredients that when beaten create wonderful bubble that can be frozen creating a great sensation when eaten.
Donna talks you through how to make the recipe and offers some great tips for making sure it works right. She uses the Molecule-R home kit to try these techniques, a DIY molecular gastronomy kit for the home kitchen.
We hope you enjoy today's best of the blogs and big thanks to Donna for sharing:
Source: Frozen Chocolate Wind