A new beginning

Created by

level 1

2 sheets of wafer dough filled with hazelnut praline, Ocoa chocolate caramel, single cream made with Ocoa chocolate and an apricot compote.
Decorated with bits of apricot, single cream, caramel and asina cress.

The idea behind ‘A new beginning’ is that the leaf symbol stands for the beginning of life.

  1. SINGLE CREAM
  2. PRALINE
  3. CRUMBLE
  4. APRICOT COMPOTE
  5. OCOA CARAMEL

Recipe components

SINGLE CREAM

Heat the whipping cream to 60°C.

Pour onto the chocolate and stir thoroughly.

Set in the refrigerator overnight. Beat before using.

PRALINE

Melt the chocolate and the cocoa butter. Stir into the hazelnut praline and hazelnut paste.

Add the remaining ingredients.

CRUMBLE

Mix all ingredients into a crumble dough.

Bake at 185°C for 10 minutes.

Coat with the dark chocolate.

APRICOT COMPOTE

Preparation

Part 1

Ingredients
  • 200g
    apricot puree
  • 40g
    passion fruit puree
  • 50g
    granulated sugar
  • 150g
    diced apricot
  • 0.5piece(s)
    Vanilla pod
Preparation

Part 2

Ingredients
  • 4g
    NH pectin
  • 25g
    granulated sugar

Bring Part 1 to the boil and simmer for 1 minute.

Add Part 2 addition and simmer for 2 minutes.

Pour onto a tray and cover with cling film.

OCOA CARAMEL

Preparation

Part 1

Ingredients
  • 215g
    granulated sugar
  • 80g
    water
  • 3g
    salt
Preparation

Part 2

Ingredients

Caramelize Part 1

 

Part 2

Stir in the vegetable-based cream and bring to the boil. Simmer.

Pour onto the chocolate and purée in a blender.

Blend the butter into this mixture.

Pour onto a tray and cover with cling film.

 

Decorate with bits of crumble, apricot and cress.