COLLABORATION

Created by

level 3

The bonbon has the shape of a half-cut cocoa pod, evoking the curved, characteristically veined outer shell of the cocoa crop. A glittery reddish-green coloured cocoa butter coating refers not only to the natural colour of the cocoa beans but also the colour scheme of filling layers. Under the colourful glossy crust of the bonbon the layers of redcurrant gel spiced with thyme and the gianduja, made of roasted pumpkinseed from Őrség (Historical region of Hungary) blend together in a crispy milk chocolate shell.
Pumpkinseed oil from Őrség is often called « The gold of Őrség » and it is a core ingredient of our Hungarian culture and history.

Cocoa is one of those treasures which may soon disappear from our world if we exploit nature and do nothing. Chocolate is a gift that would leave a large emptiness around the world if it would be no longer accessible to people. I believe that together, with a broad collaboration we can turn the current difficult situation in a positive direction. I would like to present this philosophy both in my sculpture and all my desserts. Each of them has a message, a call to humanity to act together.
Although I want to speak to the world through my creations, I don’t want to forget my roots either, the fact that I was born and raised in Hungary. That’s why I present iconic Hungarian ingredients in my desserts.
COLLABORATION between traditions and cultures through flavours from the past with a twist of tomorrow - that is what my Bonbon represents.

Recipe components

Redcurrant – Thyme Gel

Preparation

Mix

Ingredients
  • 1g
    Water
  • 1g
    Citric acid
Preparation

Infuse for 10 min

Ingredients
  • 200g
    redcurrant purée
  • 3g
    fresh thyme

Strain and rescale.

Heat infusoned puree, at 40 °C

Preparation

Add

Ingredients
  • 20g
    dextrose
Preparation

At 45°C add

Ingredients
  • 7g
    sugar
  • 5g
    Pectin Jaune

Mix and bring to boil.

Add citric acid at the end.

Pumpkin Seed Gianduja

Preparation

Make a caramel first (wet caramel) from

Ingredients
  • 28g
    sugar

Pour on a silpat and let it cool.

Preparation
Ingredients
  • 170g
    pumpkin seeds

Roast pumpkin seed at 160°C for 16-20 minutes.

Make a praliné with the caramel and 170 g Roasted Pumpkin seeds in a thermomix.

 

Preparation

When the praliné is ready combine with

Ingredients

Conching for 24 hours before use.

Pumpkin Seed Gianduja Ganache

Preparation

Heat

Ingredients
  • 110g
    cream
Preparation

Pour over

Ingredients
  • 170g
    Pumpkin seed gianduja (including Alunga 41% milk couverture)
  • 1g
    Maldon salt

After piping the ganache into the mould sprinkle with chopped, roasted pumpkin seeds.

Feuilletine

Preparation

Melt

Ingredients
Preparation

Mix with

Ingredients

Spread on a silikon stencil. Place in the praline after cooling.