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.