(Experiment 135) Aero

First, we need to temper our milk chocolate ( how-to here). Once there, fill your cream whipper with the chocolate, screw the lid on and charge it with 2 canisters of N2O. Shake the whipper for a minute and then invert the whipper and discharge the can into a container. Here I’m using a 7×7′ frame and it will give me a thickness of about 1/2′.
Once cooled, cut it with a knife into a square shape; or whichever shape you desire. I like to do it while it’s still not 100% set and slice it with a paring knife. If it’s fully set you may break it a little bit when trying to cut it down.
Temper your dark chocolate and dip each piece of the frosted milk chocolate in.

**Note once you have filled the container, time is of the essence has the chocolate will start to cool off rapidly.