A new beginning

A new beginning

Level:
Difficult
Makes:
8 portions
2 sheets of wafer dough filled with hazelnut praline, Ocoa chocolate caramel, single cream made with Ocoa chocolate and an apricot compote. Decorated with bits of apricot, single cream, caramel and asina cress. The idea behind ‘A new beginning’ is that the leaf symbol stands for the beginning of life.

SINGLE CREAM

Heat the whipping cream to 60°C.

Pour onto the chocolate and stir thoroughly.

Set in the refrigerator overnight. Beat before using.

PRALINE

Melt the chocolate and the cocoa butter. Stir into the hazelnut praline and hazelnut paste.

Add the remaining ingredients.

CRUMBLE

Mix all ingredients into a crumble dough.

Bake at 185°C for 10 minutes.

Coat with the dark chocolate.

APRICOT COMPOTE

Used products: APRICOT COMPOTE

  • 200 g
    apricot puree
  • 40 g
    passion fruit puree
  • 50 g
    granulated sugar
  • 150 g
    diced apricot
  • 0.5 piece(s)
    Vanilla pod

Preparation: APRICOT COMPOTE

Part 1

Used products: APRICOT COMPOTE

  • 4 g
    NH pectin
  • 25 g
    granulated sugar

Preparation: APRICOT COMPOTE

Part 2

Bring Part 1 to the boil and simmer for 1 minute.

Add Part 2 addition and simmer for 2 minutes.

Pour onto a tray and cover with cling film.

OCOA CARAMEL

Used products: OCOA CARAMEL

  • 215 g
    granulated sugar
  • 80 g
    water
  • 3 g
    salt

Preparation: OCOA CARAMEL

Part 1

Used products: OCOA CARAMEL

Preparation: OCOA CARAMEL

Part 2

Caramelize Part 1

 

Part 2

Stir in the vegetable-based cream and bring to the boil. Simmer.

Pour onto the chocolate and purée in a blender.

Blend the butter into this mixture.

Pour onto a tray and cover with cling film.

 

Decorate with bits of crumble, apricot and cress.