Anyway, I was watching his "In Search of Perfection" show on the Planet Green a few months ago and he was making a Black Forest cake. One of his little tricks was making aerated chocolate. OK, I will admit that the idea of using a Space Bag and a vacuum cleaner along with a nitrous powered Si whip was an appealingly idea that spoke to my inner mad scientist. Thus I was glued to the television screen like a a teen age boy watching a Victoria Secret commercial. (OK, maybe that was a bad visual; Sorry) It was something I REALLY wanted to try at some point in the near future.... I had a few Aero candy bars when I was in London, so I figured I could make them at home, cause I miss them.
Fast forward 3 months and now it is the Holiday season. I have a Space Bag, and of course I have a vacuum cleaner and an Si Whip but I have yet to actually step into the kitchen and perform a little aerated chocolate magic. However, since I need to make Sea Foam candy for my aunt this year (cause it's tradition now) I got to thinking (which is always slightly dangerous). If the Space Bag can be used to lower the atmospheric pressure and allow the "Nitrous" to expand, then why couldn't it be used in conjunction with the CO2 that is produced during the Sea Foam process? Since my High School Chemistry teacher wasn't available (Ms. Collins was an awesome teacher) I decided to just throw caution to the wind and go for it.... There was only one slight problem gumming up the works. With Chocolate, which is only at about 105 degrees, all I needed was a plastic container to place the chocolate into. Sea Foam is 300 degrees, thus I needed something metal or glass in order to withstand the heat AND it had to have a lid. Oh bother!
Luckily, this evening, I found a 9x9 square glass pan with a vented lid at Ross for a song... AWESOME! So laughing maniacally to myself (I think I scared several people while in the checkout), I purchased the baking dish and hurried home to begin my candy machinations. Muah ha ha ha!!!
Sea Foam recipe I posted last year, though the method is a little more bizarre. But I subscribe to one simple philosophy in the kitchen..... NO FEAR!!!!
Sea Foam and a Vacuum
3/4 cup (146 g) Light Brown Sugar
1/2 cup (8 TB) Corn Syrup
1/4 cup (4 TB) Water
1 tsp Vanilla Extract
1 TB Baking Soda
a little butter
1 Medium or Large Space Bag
1 Vacuum Cleaner (with a hose attachment)
1 Dish Towel (to protect the bag from the heat of the glass pan)
When the syrup is at 300, remove it from the heat and stir in the vanilla.
Sprinkle the baking soda over the syrup and quickly stir it in (with a spatula, not a whisk - I goofed) to fully incorporate it. (the candy will begin to puff up and change color in the process)
You will notice that the candy will continue to expand as the air is removed. (The syrup expanded and raised up, sticking to the lid.)
Seal the "vent" on the bag quickly and let the candy sit until completely cooled and hardened.
Peel off the foil and smack the candy block with a meat mallet to break it up.
Heston Blumenthal, you ROCK! Thanks for the inspiring idea!!!! Eventually I will do this will chocolate. Any excuse to get all crazy in the kitchen. LOL