You clearly aren't up to date on the no chill brewing info...It's been done for decades in Australia, and 2 years ago in BYO magazine John Palmer introduced it to the American Brewing scene, along with BYOB (Brew in a bag.)
That link above is a good thread on it. Any "doubts" you might have about it have been long since desputed....they were long since disputed long before we americans even heard about it...like I said it had been perfected in Australia several decades ago.
As to the "cube" we're talking about...this is it...
The premise is that you don't need to sanitize it. You merely dump your boiling wort right into it and seal it up hot....it will steralize the container and form a vacuum in the container, protecting it...Then you either stick it in a fridge or just leave it to cool down to pitching temps on it's own, then you either rack to another fermenter, or just pitch yeast inside and ferment right in the aquatainer.
The method is great for folks who don't want to use 5-20 gallons of water to chill their wort, or where the groundwater is warm and won't really chill the wort all that fast anyway.
Dumping and sealing while boiling hot protects the wort from infection and lengthens the safety window til you can pitch the yeast. Folks have left their wort sealed for a week before even pitching the yeast with no issues.