Bee to bee

Created by

  • Bertrand Busquet - Lead Chef South LATAM e Head da Chocolate Academy™ São Paulo
level 2

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 components

Pollen praliné


Mix and crystallise at 35°C.

Add to previous mixture.

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

Honey and ‘hydromel’ ganache

  • 280g
    35% cream
  • 136g
  • 42g
  • 37g
    sorbitol powder
  • 1g
  • 37g

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

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

  • 102g
    cocoa ‘Hydromel’

Incorporate into previous mixture.



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.