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“Tasteplotion“ - Kevin Kugel

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Aerated Chocolate from Peru

500g cacao Barry alto el sol Peru (65%)
  60g Cocoa Butter 


  1. Heat up the couverture and the cocoa butter to 50°C.
  2. Fill the mixture in a cream dispenser then add CO2 and soda capsules.
  3. Spray couverture into a sealable box and vacuum it.
  4. Immediately shock freeze at -40°C.

Ginger Ganache

  30g milk
200g cream
  20g fresh ginger 
        sea salt 
        cacao barry tanzanie
150g origine (75%) 
        cacao Barry ghana
  20g Origine (40,5%)


  1. Reduce the milk, cream, fresh ginger and sea salt to 210g and leave to set.
  2. Pour over the couverture and emulsify with a mixer.

Marinated Elderberries

  25g sugar 25g
  50g port wine
125g elderberry juice 
    2g locuzoon 
  25g elderberries


  1. Caramelize the sugar.
  2. Add port wine, elderberry juice and vanilla and reduce to 75g.
  3. Add Locuzoon and boil up once again.
  4. Add elderberries.

Elderberry Port Wine Vinegar

10g sugar
20g port wine
40g elderberry juice 
50g elderberry Vvnegar


  1. Caramelize the sugar.
  2. Add port wine, elderberry juice and vanilla and reduce to 30g.
  3. Add elderberry vinegar and boil up once again.

Caramelized Walnuts

  50g sugar 
  25g water
100g roasted walnuts


  1. Heat up the sugar and water to 135°C.
  2. Add walnuts and stir until the sugar recrystallizes.
  3. Chill.
  4. Chop into small pieces.

Walnut Chocolate Cream

200g milk 
  40g brown sugar 
  80g water 
    4g gellan
110g walnut paste
  30g Callebaut arriba origine (39%)


  1. Boil up the milk and brown sugar.
  2. Mix water and gellan and add to the sweetened milk.
  3. Add walnut paste and chocolate and mix.
  4. Chill.
  5. Beat up with a mixer to create a smooth cream.

Sorbet Pearls from Elderberries

  40g sugar
    4g locuzoon
100g elderberry purée
  40g poppy flower syrup
  80g elderberry port wine vinegar (recipe above)
100g water


  1. Mix sugar and Locuzoon and boil up with the other ingredients.
  2. Chill.
  3. Pour in liquid nitrogen one drop at the time.

Elderberry Angel

  25g sugar
    5g agazoon
    1g xanthazoon
200g elderberry purée
  40g poppy flower syrup


  1. Mix the sugar, Agazoon and Xanthazoon, then boil up with elderberry purée and poppy flower syrup, and do not stir anymore.
  2. Chill
  3. Beat up with a mixer to create a smooth gel.

Couverture Balls

        Cacao Barry extra-bitter
500g guayaquil (64 %)
  50g cocoa butter


  1. Temper the couverture.
  2. Pour very thin hollow balls with a diameter of 6cm.
  3. Coat with elderberry powder.

Elderberry Foam

250g elderberry juice
  25g elderberry syrup
  25g poppy flower syrup
 1.5g emulzoon
 1.5g sucro
    1g xanthazoon


  1. Mix all the ingredients.
  2. Fill into a deep recipient.
  3. Froth up with an aquarium pump.




  1. Fill the chocolate ball with the following ingredients. (Frozen elderberry pearls, Asian chocolate cereal powder, dried elderberries, candied ginger, cornflower blossoms and white violets).
  2. Coat with elderberry powder and freeze.
  3. Put all components in a row on an elongated plate.
  4. The filled ball is placed in the middle and is smashed effectively before consumption, so that the pearls are spread out on the plate and all textures and tastes can be experienced together.


Other ingredients and components


  1. Grinded elderberries, freeze-dried
  2. Thin walnut leaves
  3. Candied ginger in slices
  4. Asian chocolate cereal powder
  5. Red-veined dock
  6. Wood sorrel
  7. Cornflower blossoms
  8. Violets, white