Taste of the Source

Apricot is the taste familiar since I was a kid. This reminds me of my home, my roots. Like a rock, that harbours corals and gives home to a new life of an eco-system.

Sponge with poppy seed fibre

Ingredients Preparation
  • 75g
    walnut flour
  • 22g
    Cornstarch
  • 25g
    Poppy seed fibre
  • 6g
    leavener
  • 30g
    brown sugar

Mix

  • 47g
    walnut oil

Add

  • 115g
    apricot puree

Mix, add

Mix thoroughly, spread in a silicon frame and leave to set for 15 minutes, bake at 150 °C for 20 minutes.

Walnut sable

Ingredients Preparation
  • 50g
    walnut flour
  • 50g
    powdered sugar
  • 50g
    wheat flour

Mix

  • 32g
    coconut butter
  • 9g
    water

Add

Mix the dough, roll a 3 mm thick layer and cut 3 x 10 cm rectangles.

Bake between perforated mats at 150 °C for 20 minutes.

Apricot ganache

Ingredients Preparation
  • 80g
    apricot puree
  • 10g
    glucose

Bring to a boil

Pour over chocolate

Emulsify with blender

  • 10g
    coconut butter

Add

Mix the emulsion, pour in a piping bag and leave to stabilize.

Apricot marmalade

Ingredients Preparation
  • 100g
    apricot puree
  • 15g
    glucose
  • 20g
    brown sugar
  • 3g
    Thyme petals

Mix and heat to 40 °C

  • 10g
    brown sugar
  • 3g
    pectin NH

Add and mix gradually with a whisk

Bring to boiling and cook for 3 minutes.

Leave to cool completely.

Chocolate tube

Temper the chocolate and pour over texture transfer sheet (10 x 7 cm).

Roll a tube and leave to stabilize.

For Assembly and Finishing

Take walnut sable rectangle, add apricot ganache and place chocolate tube. Put poppy seed fibre sponge in the tube, add apricot ganache and apricot marmalade. As a finishing step, place chocolate coins, decorate with apricot ganache drops, marmalade, thyme and walnut sable crumbs.

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