These are samples of flash-frozen dried fruits, including rasberries.
Today our Moorilla Chef Vince Trim is making the most amazing chocolate ganache poof.
How to make the frozen chocolate ganache poof.
The fog pouring out of the bowl is from the boiling liquid nitrogen (which boils at −196 °C; −321 °F).
The resulting poof is a hard, crisp chocolate shell...
... surrounding a soft, yummy chocolate ganache.
Bar-tending with liquid nitrogen. These are definitely the best three cocktails we have ever had - if you can imagine a cocktail sorbet.
Instant sorbet cocktail - "you should be tasting, orange, thyme and chocolate". Indeed!