INNOVATION
On a crispy crumble base in a shape of a halved cocoa pod, apricot gel is layed, flavoured by lavender of Tihany (Historical location of Hungary). On top of the base soft hazelnut sponge balls, salty caramel chantilly and milk chocolate cremeux drops are sitting. The dessert is crowned with fresh apricot-lavender pearls and Piemont hazelnut pieces and decorated with very thin chocolate sticks.
Cocoa is one of those treasures which may soon disappear from our world if we exploit nature and do nothing. Chocolate is a gift that would leave a large emptiness around the world if it would be no longer accessible to people. I believe that together, with a broad collaboration we can turn the current difficult situation in a positive direction. I would like to present this philosophy both in my sculpture and all my desserts. Each of them has a message, a call to humanity to act together.
Although I want to speak to the world through my creations, I don’t want to forget my roots either, the fact that I was born and raised in Hungary. That’s why I present iconic Hungarian ingredients in my desserts.
INNOVATION and implementing new technologies in our profession and our life is essential to protect, save and ensure our future. The complexity of my fresh patisserie both in taste and texture represent this thought.
Recipe

Soft Hazelnut Sponge
Ingredients | Preparation |
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Whisk |
Whisk to a paste. |
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Add |
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Make meringue with |
Fold all together. |
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Then finally mix in |
Pipe in a half sphere mold and bake at 180°C circa 10 min. |
Apricot Lavender Gel
Ingredients | Preparation |
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Infuse |
Strain and rescale. |
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Boil infused puree with |
Cool it down. |
Sea Salt Caramel Chantilly
Ingredients | Preparation |
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Hydrate |
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With |
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Caramelize |
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Deglaze with warm |
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and |
When sugar is melted completely add hydrated gelatine and pour over chocolates. |
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Blend and leave in the fridge for overnight. Use next day. |
Alunga Chocolate Cremeux
Ingredients | Preparation |
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Hydrate |
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With |
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Heat milk and cream to 90°C, then pour over egg yolks |
Cook them as an anglaise to 83°C and add soaked gelatine immediately. |
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Pour over the chocolate |
Make an emulsion. |
Apricot Lavender Pearl
Ingredients | Preparation |
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Infuse |
Strain and rescale. |
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Boil |
Cool to 50°C. Place the mixture in a plastic bottle. Drop mixture in cold oil. Strain and rinse with lukewarm water. |
Hazelnut Crumble Base
Ingredients | Preparation |
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Mix |
Mix all ingredients above. Bake at 160°C approx. 16-18 minutes. |
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Mix |
Place and press into a desired mold. |