Molecular Gastronomy - Frozen chocolate wind

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1. wow. 👍 thank you so much for sharing this.
2. Mine was not successful. No foam at all after long long time of trying, and the frozen version is as hard as ice cream, but without the sweetness and not creamy at all :( I unfortunately bought my soy lecithin from another supplier (it came with my molecular set) and it is totally humid - is it possible it didn't work because of that?
   Would it foam if I add sugar? Any ideas?
3. Is that an egg yolk in the presentation?
4. great for weight loss desserts
5. How can you get the air to stabilize? I can make this easily, but when plating, it starts to melt within the first 30 seconds.
6. shit that's actually really cool
7. dosen't the water dilute the taste of the chocolate ?
8. I tried this recipe out as my first emulsification recipe and although it didn't come out as light and foamy as the video's I'm pretty happy with the result since its my first time. Awesome.
9. can you freeze other foams than chocolate and still get the effect of the air holes in the "Granit" or whatever it will be
10. Gorgeous! The end result looked like chocolate coral. I wonder if it would work with white chocolate, or colored white chocolate? Those would be beautiful presentations as well. Thanks for the tutorial! You really broke it down into steps that I fell like I could replicate at home.
11. how many grams of
    soy lecithin did you use in this mixture since that seems to be missing and should be an important step? thank you
12. im not sure if anyone has asked this but can we use compound chocolate?
13. I fully realize that you're only desire with this video is to make money selling your product. But if one has to buy your product for it to work then it's of no real value. One should be able to use soy lecithin from any health food store. Why would yours have some magical properties that others with the same name do not? 
14. I love this topic but bottom line is if its not doable with reasonable ease then it should not be posted. I worked on this for two hours wasting a considerable amount of expensive chocolate as well as the soy lecithin. Rectangular bowl, stick blender overheating from excessive use with no serious foaming at all. I don't see one other person here saying they did this and it worked. Expensive and frustrating when something simply does not work as shown. I noticed that your edits eliminate any knowledge of how long it takes. Time is a critical factor and SHOULD always be included as part of the process explanation.
15. Why my chocolate wind now is an ice cream?! 
    After one hour it is very strong and not soft as the wind in the video…
    So I can't preserve it more than 1 hour…!
16. Can all foam made with Soy Lecithin be preserved via freezing? Also, how would you go about making a vanilla foam?
    
    That is to say, could I made frozen strawberry foam and vanilla foam to serve beside this as a neapolitan?
17. I tried whisking the chocolate with various attachments on my Bamix mixer but could not produce any foam worth freezing.
18. How about doing it with white chocolate?
19. 1:00 ruined the feng-shui of the video...
20. Can you roll your sleeves up. You're making a mess.