Young walnuts with chocolate and plums

Created by

Igor ZaritskyiPOLISH CHOCOLATE MASTER

level 1

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.

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Recipe components

Dairy free chocolate shapes

Preparation	Ingredients
Preparation Make a shapes of walnut from crystallized dairy free chocolate	Ingredients 100g 811NV

Cacao crumble

Preparation	Ingredients
Preparation Melt the cocoa butter together with the olive oil Mix all ingredients until crumble Bake at 170°C for 10 minutes	Ingredients 45g Organic olive oil 35g cocoa butter 82g Organic cane sugar 82g Organic flour T-45 27g Organic Almond milk 34g DCP-22EXBRU

Preparation

Ingredients

Preparation

Melt the cocoa butter together with the olive oil

Mix all ingredients until crumble

Bake at 170°C for 10 minutes

Ingredients

45g

Organic olive oil
35g

cocoa butter
82g

Organic cane sugar
82g

Organic flour T-45
27g

Organic Almond milk
34g

DCP-22EXBRU

Pecan walnut praline

Preparation	Ingredients
Preparation Combine all ingredients except the chocolate Add to crystallize chocolate and mix	Ingredients 100g pecan paste 75g walnut paste 50g cashew paste 45g Candied young walnut 12g Freeze-dried plum powder 55g Roasted chopped pecan 35g Inclusion - Pailleté Feuilletine™ - pieces of crispy Brittany crepe - 2.5kg bag 185g Chocolate Or Noir Bio Botanica 75.3%

Preparation

Ingredients

Preparation

Combine all ingredients except the chocolate

Add to crystallize chocolate and mix

Ingredients

100g

pecan paste
75g

walnut paste
50g

cashew paste
45g

Candied young walnut
12g

Freeze-dried plum powder
55g

Roasted chopped pecan
35g

Inclusion - Pailleté Feuilletine™ - pieces of crispy Brittany crepe - 2.5kg bag
185g

Chocolate Or Noir Bio Botanica 75.3%

Dacquoise chocolate

Preparation	Ingredients
Preparation 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	Ingredients 215g water 9g Potato Protein 180g Organic walnut powder 135g Organic cane sugar powder 50g DCP-22EXBRU 50g Organic coconut butter g Chocolate DARK COUVERTURE - TANZANIE 75% - PISTOLS - 2.5KG BAG

Preparation

Ingredients

Preparation

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

Ingredients

215g

water
9g

Potato Protein
180g

Organic walnut powder
135g

Organic cane sugar powder
50g

DCP-22EXBRU
50g

Organic coconut butter
g

Chocolate DARK COUVERTURE - TANZANIE 75% - PISTOLS - 2.5KG BAG

Plums, apricot, peach tarragon chutney

Preparation	Ingredients
Preparation 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	Ingredients 125g Damson plums 135g apricots 200g peach(es) 112g Organic cane sugar 25g fresh lemon juice 5g Tarragon 1g mint 3g lemon zest 50g Plums Alcohol 50% “Sliwowica” -Polish regional product

Preparation

Ingredients

Preparation

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

Ingredients

125g

Damson plums
135g

apricots
200g

peach(es)
112g

Organic cane sugar
25g

fresh lemon juice
5g

Tarragon
1g

mint
3g

lemon zest
50g

Plums Alcohol 50% “Sliwowica” -Polish regional product

Young walnut mousse

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

Preparation

Ingredients

Preparation

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

Ingredients

65g

walnut milk
75g

Young fresh walnut
4g

Citrus fiber
24g

sugar
75g

rice milk
1g

potato whip
2g

Vegan gelling powder
155g

Cashew milk
6g

Inulina

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