Dominique Persoone's "The Sea"

Flanders Taste Foundation | Colour the shellfish shapes wit ha little milk and white chocolate, mix them with warmed an softened fondant chocolate and then allow them to solidify in the refrigirator. Reduce the oyster juice for 2/3 minutes and then add the cream. Pour this mixture onto the small pices of chopped white chocolate and mix untill all the chocolate has melted. Mix the oysters together with the vodka and add to the ganache. Stir until the mixture is smooth. Leave the oyster ganache to cool off and then use it to fill the pralines.