PacoJet 4 Collaboration: JB Prince x the Callebaut Chocolate Academy
PacoJet 4 Collaboration: JB Prince x the Callebaut Chocolate Academy
Earlier this month, the team at JB Prince had the pleasure of joining Chef Nicoll Notter at the Callebaut Chocolate Academy in New York City—a hidden gem nestled in the Chelsea area only accessible by the elevator from the street. When the doors opened, we were welcomed by the state-of-the-art culinary space where innovation and craftsmanship come together.
We were there to film the PacoJet 4 in action for some posts on social media (those posts can be found on our Instagram and TikTok). The PacoJet 4 is the latest edition of the industry’s sought after tools for unique and interesting frozen preparations. Together we dove into a hands-on session that brought out the best of the PacoJet for both culinary technique and innovation.
The PacoJet 4 allows the user to unleash a whole new world of possibilities in the kitchen. It is well known for being able to make frozen desserts but can be used for so much more from beverages to sauces, emulsions, and more. This latest model is a high-performance device that is designed to transform deep-frozen ingredients into smooth purees, mousses, and frozen desserts with minimal effort. By “Pacotizing” – a patented term for micro-pureeing frozen foods without thawing – the PacoJet 4 delivers velvety textures while bringing out intense flavors that can elevate any dish sweet or savory. Chefs can take frozen concoctions such as herb blends, sorbets, soups, or sauces and “pacotize” them into refined creations in seconds, all while preserving freshness, color, and nutritional integrity.
On the menu for the day was a trio of frozen desserts:
A bright and tangy rhubarb sorbet.
A fresh and herbal tarragon sorbet.
And a super clean, rich, and silky hazelnut praline ice cream.
Each recipe was pacotized to perfection in the PacoJet 4, demonstrating how easily it can transform Chef Notter’s brilliant creations into ultra-smooth textures with clean, vibrant flavors. From the bright, fresh acidity in the rhubarb to the licorice notes in the tarragon and the deep rich tones of the hazelnut praline, each spoonful captured the endless possibilities this technology brings to kitchens around the world. Watch the videos on our socials to see Chef Notter’s speedy quenelle capabilities.
It was an inspiring afternoon to watch Chef Notter at work and see behind the scenes of the Callebaut Chocolate Academy. It’s always enjoyable to share a space with people who have a shared passion for collaboration, technique and excellence.
Stay tuned for more behind the scenes moments like this as we continue to explore new tools, techniques, and talent that are shaping the future of the culinary industry and food as we know it.
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