Java nitro rock

Created by

Lieven Lootens - Callebaut® Ambassador and owner of 't Aards Paradijs Belgium

level 3

Time for a molecular delight. This recipe requires some advanced kitchen skills to create a light and refreshing taste explosion. Chef Lieven Lootens recommends serving this delight as a mignardise or coffee refreshment.

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Recipe components

Callebaut® ingredients

Java nitro rock

Ingredients	Preparation
0.5l cream 1l milk 300g almond powder 300g Callebaut - Single Origin Chocolate - Milk Origin Chocolate - Java - 2.5kg Callets 200g amaretto liqueur 100g Callebaut - Pure, unsweetened Nut Paste - Nuts - Pure Roasted Hazelnut Paste - 5kg Bucket	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.