COLLABORATION

Created by

  • Jurgen KoensAmbassador Chocolate Academy Benelux
level 1

This bonbon resembles a cocoa pod and has a shiny reddish-green cocoa butter coating. It contains layers of redcurrant gel spiced with thyme and gianduja made from roasted pumpkin seed. The crispy milk chocolate shell is infused with pumpkinseed oil from Őrség, a core ingredient in Hungarian culture and history. While I want to speak to the world through my creations, I don't want to forget my roots. I was born and raised in Hungary, and that's why I feature iconic Hungarian ingredients in my desserts. The COLLABORATION between traditions and cultures, through flavours from the past with a twist of tomorrow, is what my bonbon represents

Recipe components

Redcurrant – Thyme Gel

PreparationIngredients
Preparation
  1. Mix
Ingredients
  • 1g
    Water
  • 1g
    Citric acid
Preparation
  1. Infuse for 10 min
  2. Strain and rescale.
  3. Heat infused puree to 40 °C
Ingredients
  • 200g
    redcurrant purée
  • 3g
    fresh thyme
Preparation
  1. Add
Ingredients
  • 20g
    dextrose
Preparation
  1. Add at 45°C
  2. Mix and bring to boil.
  3. Add citric acid at the end.
Ingredients
  • 7g
    sugar
  • 5g
    Pectin Jaune

Pumpkin Seed Gianduja

PreparationIngredients
Preparation
  1. Make a wet caramel by adding a small amount of water to the sugar and cooking to the desired colour.
  2. Pour on a Silpat™ and let it cool.
  3. Roast pumpkin seeds at 160°C for 16-20 minutes.
  4. Make a praliné with the caramel and 170 g Roasted Pumpkin seeds in a Thermomix®.
Ingredients
  • 28g
    sugar
  • 170g
    pumpkin seeds
Preparation
  1. When the praliné is ready combine with
  2. Conch for 24 hours before use.
Ingredients
  • 110g
    C
  • 30g
    cocoa butter

Pumpkin Seed Gianduja Ganache

PreparationIngredients
Preparation
  1. Heat
Ingredients
  • 110g
    cream
Preparation
  1. Pour over
  2. After piping the ganache into the mould, sprinkle with chopped, roasted pumpkin seeds.
Ingredients
  • 170g
    Pumpkin seed gianduja (including Alunga 41% milk couverture)
  • 1g
    Maldon salt

Feuilletine

PreparationIngredients
Preparation
  1. Melt
Ingredients
  • 100g
    C
  • 15g
    butter
Preparation
  1. Mix with
  2. Spread on a silicone stencil. Place in the praline after cooling.
Ingredients
  • 65g
    B