Author Notes: I grew up in the great Northwest. And every year my family and I would take our annual family trip to the beach. Time together with every family member present was rare and precious. Creating some of my fondest childhood memories. Our tradition included a 10-Can sized can of King crab legs fresh from the local fish shop along with sparkling cider on the beach. Then ended with chocolate covered sea foam from the local Seaside, Oregon candy shop. Now living in a state where there isn't a beach (Arizona); I have found that I get an odd look when I ask about Chocolate covered "Sea Foam". I quickly realized my boat is far from the shore on this one leaving me to my own devices. - Chef Skabrat
Makes one full sheet pan
- 2 cups Brown Sugar
- 2 cups Light Corn Syrup
- 1 teaspoon Sifted Baking Soda
- 24 ounces Semi-Sweet Chocolate chips (I Recommend at least 42% Cacao)
- It's more of a ratio than exact measurements. Equal parts brown sugar to light corn syrup. And for every two cups of those; one teaspoon of Baking soda. Then enough chocolate to cover them all. Prepare a pan to let the foam set up in. The pan depth is up to you depending on the size chunks you'd like. Lay down parchment paper for easy removal. I recommend a depth size of 1.5"-2" (Inches) for the foam itself.
- Combine brown sugar and light corn syrup in a large pot. Keep in mind that yes, this only takes up four cups worth of space but once you bring it to temperature and add the baking soda its going to nearly quadruple in size.
- Bring mixture to 300 degrees Fahrenheit using a candy thermometer. You can purchase one of these at Target like I did for school. A generic single prong meat thermometer usually doesn't surpass 220 degrees. A key technique in this process is to resist the urge to stir it. At the very beginning when it is starting to heat up it's ok to dissolve the dry sugar into the syrup. But once it starts to take off, stirring when sugar becomes unstable with heat will cause it to crystalize and form structures. Once one forms it spreads quickly the way nitrogen does when instantly freezing a liquid and forms a network. Creating a dense product.
- Once the liquid reaches 300 degrees Fahrenheit sprinkle in the baking soda. Once it foams up pour into pre-prepared pan and let cool. I stuck mine in the freezer (which is where I also stored them) for the best results. Heat, even room temperature is too warm. Start preparing your dipping chocolate while it's setting. I put the chips in a bowl and microwaved it at 30 second intervals and stirred each time. Careful not to over heat the chocolate. And stop microwaving before all the chips melt, the carry over heat should melt the rest creating an optimal dipping temperature. If you pull your bowl out and the chips are completely melted and it is liquid than you will need to let it cool.
- Once completely set up, remove from the freezer and break into chunks. Make sure chocolate is at the right temperature (too warm will dissolve the sea foam very quickly).
- Use a fork or something similar you would use for dipping truffles; coat; and place on sheet pan covered with parchment paper. Dip in small batches and put them in the freezer immediately. As you dip, keep adding them into the freezer. Once the chocolate sets....nibble away!