Java Nitro Rock (60 portions) (Created by Lieven Lootens, Restaurant 't Aards Paradijs - Callebaut Ambassador Belgium)

Ingredients Preparation
0.5 L cream
1 L milk
300 g almond powder
300 g milk chocolate Callebaut Origin Java
200 g Amaretto
100 g Callebaut PNP pure hazelnut paste
Add all ingredients (except de Amaretto) together in a thermal blender.
Heat up to 90°C. After cooling, add the Amaretto.
Place for a minimum of 2 hours in the refrigerator.
Pour into a siphon bottle and insert two pressure cartridges.

Finishing and presentation
Pipe the contents into an ice cream spoon and allow to float on the surface of the liquid nitrogen. After 5 seconds, turn onto the other side and cook once again for 5 seconds. Quickly remove from the bowl and carefully let it roll into a porcelain bowl. Eat with the hands.

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