Waves

Created by

  • Jurgen KoensAmbassador Chocolate Academy Benelux
level 1

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.

  1. Almond Praline
  2. Quince – Summer Savory Gel
  3. Epiqure (Or Noir) Ganache
  4. Assembly and finishing

Recipe components

Almond Praline

PreparationIngredients
Preparation

Toast the almonds at 150°C for 23 minutes.  

Make dry caramel with sugar.  

Blend together and add salt.

 

Ingredients
  • 500g
    whole blanched almonds
  • 200g
    sugar
  • 8g
    salt

Quince – Summer Savory Gel

PreparationIngredients
Preparation

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
  • 300g
    quince puree
  • 9g
    summer savory
  • 100g
    glucose syrup
  • 20g
    sugar
  • 5g
    Pectine NH
  • 3g
    Citric acid
  • 3g
    water

Epiqure (Or Noir) Ganache

PreparationIngredients
Preparation

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

Melt the Epiqure chocolate. 

Mix together and make emulsion with a hand blender.

 

Ingredients
  • 380g
    cream 35%
  • 56g
    trimoline
  • 34g
    glucose syrup
  • 300g
    Cacao Barry -Epicure Or Noir chocolate 70%

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.