Method

• Place an open ziploc bag or plastic wrap liner inside your vacuum seal container and put into the freezer.
• Set your sous vide to 115F / 46C.
• Vacuum seal the chocolate, raw cacao and peppermint essence in a bag. Drop it into a water bath and let it sit until completely melted, about 10 minutes. Pull bag from water and mix by squeezing bag thoroughly. Put back in water.
• Set your sous vide cooker temperature to 81F (27C) and add ice to the water bath until the temperature drops to 81F (27C).
• Set your temperature to 90F (32C) and let the chocolate heat up, lifting the bag out of the water once every minute and squeezing it around to agitate it as it warms up. Hold the chocolate at 90F (32C) until ready to use.
• Snip off the corner and quickly pour the chocolate into a whipping siphon and charge with two N20 charges. Shake well for about a minute upside down.
• Pull the vacuum seal container out of the freezer and spray the aerated chocolate into the ziploc bag, no more than halfway up the sides of the container. Very lightly fold in the carbonated candy with a silicone spatula.
• Leaving the ziploc bag open, place the lid securely on the container and vacuum out the air. You’ll see the chocolate lift upwards as the bubbles expand.
• Gently place the container into the freezer to set for at least 1hr. Once set, break into small, easily edible rocks.