Young walnuts with chocolate and plums

The taste of young walnut comes from my childhood. Walnut has a high nutritional value, it is a natural source of Omega-3 polyunsaturated fatty acids. Thanks to them, nuts improve memory and concentration, relieve nervous tension and stress.


Dairy free chocolate shapes

Ingredients Preparation
  • 100g

Make a shapes of walnut from crystallized dairy free chocolate

Cacao crumble

Ingredients Preparation
  • 45g
    Organic olive oil
  • 35g
    cocoa butter
  • 82g
    Organic cane sugar
  • 82g
    Organic flour T-45
  • 27g
    Organic Almond milk
  • 34g

Melt the cocoa butter together with the olive oil

Mix all ingredients until crumble

Bake at 170°C for 10 minutes

Pecan walnut praline

Ingredients Preparation
  • 100g
    pecan paste
  • 75g
    walnut paste
  • 50g
    cashew paste
  • 45g
    Candied young walnut
  • 12g
    Freeze-dried plum powder
  • 55g
    Roasted chopped pecan
  • 35g
  • 185g
    Chocolate Or Noir Bio Botanica 75.3%

Combine all ingredients except the chocolate

Add to crystallize chocolate and mix

Dacquoise chocolate

Ingredients Preparation
  • 215g
  • 9g
    Potato Protein
  • 180g
    Organic walnut powder
  • 135g
    Organic cane sugar powder
  • 50g
  • 50g
    Organic coconut butter
  • g

Mix water with potato protein, leave for 15 minutes to activate.

Whip to a stable foam.

Add the mix of walnut powder, sugar powder and cocoa powder. 

Add melted chocolate with coconut oil

Bake at 165°C for 11 minutes

Plums, apricot, peach tarragon chutney

Ingredients Preparation
  • 125g
    Damson plums
  • 135g
  • 200g
  • 112g
    Organic cane sugar
  • 25g
    fresh lemon juice
  • 5g
  • 1g
  • 3g
    lemon zest
  • 50g
    Plums Alcohol 50% “Sliwowica” -Polish regional product

Caramelize sugar 

Add diced fruit, finely chopped tarragon, mint and lemon zest

Pour alcohol and ignite it

After 2 minutes of cooking, add lemon juice

Cool down

Young walnut mousse

Ingredients Preparation
  • 65g
    walnut milk
  • 75g
    Young fresh walnut
  • 4g
    Citrus fiber
  • 24g
  • 75g
    rice milk
  • 1g
    potato whip
  • 2g
    Vegan gelling powder
  • 155g
    Cashew milk
  • 6g

Mix walnut milk, citrus fiber and fresh walnut, blend in smooth paste.

Rice milk mix with sugar, potato whip and inulina.

Whip to a stable foam.

Cashew milk boil with vegan gelling powder, cool down

Combine with walnut smooth paste

Add to meringue, mix well 

Put mousse in special silicon forms

Assembly and finishing

Pour the crumble into the not fully crystallized chocolate.

Spread the crumble walnut praline

Put a piece of chocolate dacquoise on the praline

Feeling the rest of space with fruit chutney

Cover with walnut mousse

Make decoration with the fruits and chocolates

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