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.
- Level:
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Medium
- Makes:
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± 50 bars
Pollen praliné
Ingredients: Pollen praliné
Preparation: Pollen praliné
Mix and crystallise at 35°C.
Ingredients: Pollen praliné
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4 gpowdered milk 0%
Preparation: Pollen praliné
Add to previous mixture.
Ingredients: Pollen praliné
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8 gpollen
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24 gM-7PAIL
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1 gsea salt
Preparation: Pollen praliné
Add to previous mixture and spread out in a thin layer.
Honey and ‘hydromel’ ganache
Ingredients: Honey and ‘hydromel’ ganache
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280 g35% cream
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136 ghoney
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42 gbutter
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37 gsorbitol powder
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1 gsalt
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37 gdextrose
Preparation: Honey and ‘hydromel’ ganache
Mix and heat up to approx. 50/60°C. Cool down to 40°C.
Ingredients: Honey and ‘hydromel’ ganache
Preparation: Honey and ‘hydromel’ ganache
Melt together at 30°C and pour previous mixture over it. Emulsify.
Ingredients: Honey and ‘hydromel’ ganache
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102 gcocoa ‘Hydromel’
Preparation: Honey and ‘hydromel’ ganache
Incorporate into previous mixture.
Assembly
Ingredients: Assembly
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Q.S.
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Q.S.IBC gold powder
Preparation: Assembly
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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