Young walnuts with chocolate and plums

Make a shapes of walnut from crystallized dairy free chocolate

Melt the cocoa butter together with the olive oil

Mix all ingredients until crumble

Bake at 170°C for 10 minutes

Combine all ingredients except the chocolate

Add to crystallize chocolate and mix

Mix water with potato protein, leave for 15 minutes to activate.

Whip to a stable foam.

Add the mix of walnut powder, sugar powder and cocoa powder. 

Add melted chocolate with coconut oil

Bake at 165°C for 11 minutes

Caramelize sugar 

Add diced fruit, finely chopped tarragon, mint and lemon zest

Pour alcohol and ignite it

After 2 minutes of cooking, add lemon juice

Cool down

Mix walnut milk, citrus fiber and fresh walnut, blend in smooth paste.

Rice milk mix with sugar, potato whip and inulina.

Whip to a stable foam.

Cashew milk boil with vegan gelling powder, cool down

Combine with walnut smooth paste

Add to meringue, mix well 

Put mousse in special silicon forms

Pour the crumble into the not fully crystallized chocolate.

Spread the crumble walnut praline

Put a piece of chocolate dacquoise on the praline

Feeling the rest of space with fruit chutney

Cover with walnut mousse

Make decoration with the fruits and chocolates