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Clogged isi

Matt__34377

So I was trying to make aerated chocolate today. Everything was tasting delicious and I was really excited for the final product. I loaded up my 750mL isi 1/3of the way with the mix (which was for all intents and purposes a pudding. I thought it may cause a problem but then second guessed myself as i was following a recipe from a book) and charged it twice. When i extruded the mix it came shooting out for a few seconds then sputtered to a halt. I've read on other forums that unscrewing the cap until it starts to hiss and proceeding like that is the way to properly vent it. It just feels incredibly pressurized and I keep recalling an old chef who told me a pressurized isi should never just be opened. Anyone ever have this happen to them/have a method to safely one it?

Thanks!

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Comments

michaelnatkin

Bummer! I just went to ask @Grant, he says open it slowly underwater in a sink, or wrapped up in some towels. It isn't that it is going to explode, just that it is going to make an enormous mess that you want to contain.

Matt__34377

Excellent! A mess I can deal with. An isi top rocketing through my window - not so much. Thanks guys!

grant

In addition; If its clogged with solids then use the method described above. If it's crysalized chocolate, let it soak in hot water for an hour. Then it should undo itself.

Chris_Young_80640

@MattKG — For good results with this technique, the chocolate needs to be tempered correctly. If it's not, the chocolate will collapse to some extend when you expand the foam. To avoid clogging the iSi it's critical that all of the parts be at the working temperature of the tempered chocolate, typically 32 °C / 90 °F. I do this by preheating the siphons in a water bath and then making sure they're entirely dry before loading the chocolate.

But if the chocolate has already seized in the siphon head, you do want to be careful when opening it, there is a risk for a big burb of chocolate that goes everywhere.

Matt__34377

Groovy. Thanks for the tips guys. Was just reading in the EMP cookbook that Chef Humm tosses the chocolate in, unmelted with some oil, then fires it in a circulator set to 82F for 1 1/2 hrs to temper, charges the isi then extrudes. Pretty much what @chris is saying. Thanks again!