INNOVATION

On a crispy crumble base in a shape of a halved cocoa pod, apricot gel is layed, flavoured by lavender of Tihany (Historical location of Hungary). On top of the base soft hazelnut sponge balls, salty caramel chantilly and milk chocolate cremeux drops are sitting. The dessert is crowned with fresh apricot-lavender pearls and Piemont hazelnut pieces and decorated with very thin chocolate sticks.

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.
INNOVATION and implementing new technologies in our profession and our life is essential to protect, save and ensure our future. The complexity of my fresh patisserie both in taste and texture represent this thought.