Java nitro rock

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.

Level:: Difficult
Makes:: Recipe for 60 portions

0.5 l

cream
1 l

milk
300 g

almond powder
300 g

Callebaut Milk Origin Chocolate - Java - 2.5kg Callets
200 g

amaretto liqueur
100 g

Callebaut 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.

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.