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1
Have ready eight 8-ounce Mason jars.
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2
Put the chocolate, cream, glucose, and salt in a medium bowl, and heat in the microwave until the chocolate has melted.
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3
Pour the mixture into a blender and add the blood orange extract.
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4
Pour the water into a small pot.
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5
Whisking constantly, sprinkle the agar and locust bean gum into the water and turn the heat to medium-high.
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6
Bring to a simmer and cook, stirring, for 5 minutes.
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7
Pour the agar mixture over the chocolate in the blender.
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8
Puree until combined.
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9
Pour the chocolate mixture into a whipped cream canister.
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10
Add two CO2 charges.
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11
Dispense the mixture into the Mason jars, filling them to the top.
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12
Screw on the lids.
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13
(Lids must be screwed on tightly so that when the mixture cools it creates a vacuum in the jar and allows the air bubbles to be captured and set in the gel structures.)
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14
Place the jars in the freezer for at least 2 hours to set the gel and make it easy to remove.
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15
To serve, remove the aerated chocolate from the jars by running a butter knife or small offset spatula along the inside of the Mason jar and gently shaking the frozen chocolate out onto a plate.
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16
The chunks of chocolate will have a honeycomb texture and intense flavor accented by blood oranges.
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17
The aero chocolate may be plated and then brought to room temperature before serving, if desired.
