Ecuador Hot Choc (for 20 people) (Created by Lieven Lootens, Restaurant 't Aards Paradijs - Callebaut Ambassador Belgium)
Warm chocolate mousse
400 g dark chocolate Callebaut Origin Ecuador
200 g cream
Boil the cream and pour it onto the chocolate.
Blend the egg whites in. Pour into a siphon bottle and place 2 pressure cartridges in. Keep the siphon warm in the bain-marie.
30 g liquorice paste
20 g sugar
220 g water
15 g malt dextrose
Add together and mix well. Allow to stand one night in the refrigerator at 3°C to hydrate. The next day whip the content up with a mixer with a planetary motion and spread out (1 cm thick). Dry for a few hours at 40°C in the oven and keep in a closed box with silica gel.
Finishing and presentation
Serve in a deep plate and use a dried astralagus root as a spoon.