Bee to bee

Calling on the expertise of Renê Aduan to ferment cocoa pulp with honey, he presented me with a really good ‘cocoa hydromel’ after a few weeks. I combined this personalised mead with Single Origin Brazil Chocolate to amplify the intense cocoa taste in it.

Recipe

Created by
  • Bertrand Busquet - Lead Chef South LATAM e Head da Chocolate Academy™ São Paulo

Pollen praliné

Ingredients Preparation
  • 15g
    823
  • 25g
    Mycryo®

Mix and crystallise at 35°C.

  • 150g
    Hazelnut Praline
  • 4g
    powdered milk 0%

Add to previous mixture.

  • 8g
    pollen
  • 24g
    Pailleté Feuilletine
  • 1g
    sea salt

Add to previous mixture and spread out in a thin layer.

Honey and ‘hydromel’ ganache

Ingredients Preparation
  • 280g
    35% cream
  • 136g
    honey
  • 42g
    butter
  • 37g
    sorbitol powder
  • 1g
    salt
  • 37g
    dextrose

Mix and heat up to approx. 50/60°C. Cool down to 40°C.

  • 374g
    Brazil
  • 255g
    823

Melt together at 30°C and pour previous mixture over it. Emulsify.

  • 102g
    cocoa ‘Hydromel’

Incorporate into previous mixture.

Assembly

Ingredients Preparation
  • Q.S.
    811
  • Q.S.
    IBC gold powder

Spray with coloured cocoa butter. Mould chocolate shell and pipe
hydromel ganache on the bottom. Place pollen praline base on top. Close
shell and unmould.

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