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.

When this has hardened, seal the shapes with fondant chocolate, leave to harden and tap the oyster pralines out. Deep fry the baby eels until they are cooked, leave to cool and mix together with the sesame sees and the seaweed. Season with a little sea salt and our edible sand is ready. Make small squares with the milk chocolate and stick to the corner of the oyster praline with a little edible sand.

Ingredients

• 110 g oysters ('Zeeuwse' oysters)
• 120 g oyster juice
• 100 g cream (40%) -
• 175 g 'Blanc Intense' white chocolate
• Ground black pepper
• 10 g Vodka
• 'Ecuador 71%' fondant chocolate
• Some milk and white chocolate to colour the shapes
• 10 g baby eels
• 20 g roasted sesame seeds
• 6 g dried seaweed
• 'Vanuatu 44%' milk chocolate for the bases