A new beginning

2 sheets of wafer dough filled with hazelnut praline, Ocoa chocolate caramel, single cream made with Ocoa chocolate and an apricot compote.
Decorated with bits of apricot, single cream, caramel and asina cress.

The idea behind ‘A new beginning’ is that the leaf symbol stands for the beginning of life.


Created by
  • Carlo Midiri - Ambassador Chocolate Academy Benelux


Ingredients Preparation
  • 352g
    Vegetable-based unsweetened whipping cream
  • 90g
    Alto El Sol

Heat the whipping cream to 60°C.

Pour onto the chocolate and stir thoroughly.

Set in the refrigerator overnight. Beat before using.


Ingredients Preparation
  • 225g
    Praline 50% Noisettes
  • 75g
    Pure Paste 100% Hazelnuts
  • 20g
    Cocoa butter
  • 60g
    Alto El Sol
  • 10g
    roasted buckwheat
  • 12g
  • 2g
    Dried ground Kombu seaweed
  • 8g
    chia seeds
  • 28g

Melt the chocolate and the cocoa butter. Stir into the hazelnut praline and hazelnut paste.

Add the remaining ingredients.


Ingredients Preparation
  • 25g
    all-purpose flour
  • 25g
    ground almonds
  • 25g
    White caster sugar
  • 25g

Mix all ingredients into a crumble dough.

Bake at 185°C for 10 minutes.

Coat with the dark chocolate.


Ingredients Preparation
  • 200g
    apricot puree
  • 40g
    passion fruit puree
  • 50g
    granulated sugar
  • 150g
    diced apricot
  • 0.5piece(s)
    Vanilla pod

Part 1

  • 4g
    NH pectin
  • 25g
    granulated sugar

Part 2

Bring Part 1 to the boil and simmer for 1 minute.

Add Part 2 addition and simmer for 2 minutes.

Pour onto a tray and cover with cling film.


Ingredients Preparation
  • 215g
    granulated sugar
  • 80g
  • 3g

Part 1

  • 360g
    Vegetable-based cream
  • 95g
  • 350g
    Alto El Sol

Part 2

Caramelize Part 1


Part 2

Stir in the vegetable-based cream and bring to the boil. Simmer.

Pour onto the chocolate and purée in a blender.

Blend the butter into this mixture.

Pour onto a tray and cover with cling film.


Decorate with bits of crumble, apricot and cress.


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