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.

1.1 lb

whole blanched almonds
7.1 oz

sugar
0.3 oz

salt

Toast the almonds at 150°C for 23 minutes.

Make dry caramel with sugar.

Blend together and add salt.

10.6 oz

quince puree
0.3 oz

summer savory
3.5 oz

glucose syrup
0.7 oz

sugar
0.2 oz

Pectine NH
0.1 oz

Citric acid
0.1 oz

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.

13.4 oz

cream 35%
2.0 oz

trimoline
1.2 oz

glucose syrup
10.6 oz

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.