Aszú

Beat sugar and egg yolks till white. 

Add milk and vanilla powder then fold in flour and walnut oil. 

Beat egg whites, salt, sugar and fold into the batter. 

Pipe in the mold 6 g, sprinkle with toasted chopped walnut. 

Bake at 180°C for 5 minutes. 

After baking, sprinkle it with a mix of sugar and salt.

Hydrate gelatin powder with water. 

Heat milk and cream to 95°C and deglaze with egg yolks. 

Cook this mixture as an anglaise to 83°C and pour over the chocolate then add gelatine mass.  

Mix well then make an emulsion with a hand blender.

Mix all ingredients till crumb. 

Bake at 160°C for 10 minutes.

Blanch walnuts and peel off all the skin. 

Toast it at 140°C in 20 minutes. 

Hydrate gelatin powder with water. 

Heat milk and cream to 95°C and deglaze with egg yolks. 

Cook this mixture as an anglaise to 83°C and pour over the chocolate then add gelatine mass. 

Mix well then make an emulsion with a hand blender. 

Add also ground walnuts.

Make a half reduction of Tokaj noble vinegar.

Start to heat fresh fig and fig puree at 45°C and mix in sugar and pectin then bring to boil to cook.

Add citric acid and water.

Take it off the stove then mix in 60 g Tokaj noble vinegar reduction

Warm Tokaj aszú and glucose syrup. 

Add sugar, pectin and agar-agar mix. 

Bring to a boil and cook for a minute.

Melt all ingredients.

The base of the dessert is the Mona Lisa 3D chocolate printing. 

Place the walnut oil sponge to the bottom of the shell which is soaked with a special Aszú. Sprinkle the crunch walnut crumble on the top. Pipe the Aszú gel and cover it with the walnut cremeux. Pipe a layer of fig confit over the cremeux and close it with the Madirofolo chocolate cremeux. Spray it with dark chocolate velvet spray and decorate it with grape leaf and vine tendrils