Ecuador Hot Choc
(for 20 people)
(Created by Lieven Lootens, Restaurant 't Aards Paradijs - Callebaut Ambassador Belgium)
Warm chocolate mousse
| Ingredients | Preparation |
|---|---|
|
300 g
egg whites
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. |
Liquorice Meringue
| Ingredients | Preparation |
|---|---|
|
3 g
methyl cellulose
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.
