Created by:

Waves

Level:: Difficult

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.

500 g

whole blanched almonds
200 g

sugar
8 g

salt

Toast the almonds at 150°C for 23 minutes.

Make dry caramel with sugar.

Blend together and add salt.

300 g

quince puree
9 g

summer savory
100 g

glucose syrup
20 g

sugar
5 g

Pectine NH
3 g

Citric acid
3 g

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.

380 g

cream 35%
56 g

trimoline
34 g

glucose syrup
300 g

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.

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.