Waves

Hungary is rich in natural lakes and rivers like Balaton or Danube. Enjoying long summer evenings on the shore is one of the most peaceful moments. I want to evoke this feeling with the wave shape and ingredients from the farmers around the Lake Balaton while I highlight their taste profiles with my own Or Noir chocolate, Epiqure.

Recipe

Created by

Jurgen Koens - Ambassador Chocolate Academy Benelux

Almond Praline

ingredients	preparation
500g whole blanched almonds 200g sugar 8g salt	Toast the almonds at 150°C for 23 minutes. Make dry caramel with sugar. Blend together and add salt.

ingredients

preparation

500g

whole blanched almonds
200g

sugar
8g

salt

Toast the almonds at 150°C for 23 minutes.

Make dry caramel with sugar.

Blend together and add salt.

Quince – Summer Savory Gel

ingredients	preparation
300g quince puree 9g summer savory 100g glucose syrup 20g sugar 5g Pectine NH 3g Citric acid 3g water	Infuse quince puree with summer savory for 10 minutes. Then strain and rescale. Heat infused puree with glucose syrup at 45°C then add sugar and pectin. Bring to boil and cook for 1 minute then mix in the citric acid and water.

ingredients

preparation

300g

quince puree
9g

summer savory
100g

glucose syrup
20g

sugar
5g

Pectine NH
3g

Citric acid
3g

water

Infuse quince puree with summer savory for 10 minutes. Then strain and rescale.

Heat infused puree with glucose syrup at 45°C then add sugar and pectin.

Bring to boil and cook for 1 minute then mix in the citric acid and water.

Epiqure (Or Noir) Ganache

ingredients	preparation
380g cream 35% 56g trimoline 34g glucose syrup 300g Cacao Barry -Epicure Or Noir chocolate 70%	Warm cream, trimoline, glucose syrup to 40°C. Melt the Epiqure chocolate. Mix together and make emulsion with a hand blender.

ingredients

preparation

380g

cream 35%
56g

trimoline
34g

glucose syrup
300g

Cacao Barry -Epicure Or Noir chocolate 70%

Warm cream, trimoline, glucose syrup to 40°C.

Melt the Epiqure chocolate.

Mix together and make emulsion with a hand blender.

Assembly and finishing

After finishing the chocolate shell, pipe the almond praline and let it set for a few minutes. Then pipe the Summer savory gel then top with the Epiqure ganache. Finally closed the shell.