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
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0.9 ozNCB-HD706
Preparation: Pollen praliné
Mix and crystallise at 35°C.
Ingredients: Pollen praliné
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0.1 ozpowdered milk 0%
Preparation: Pollen praliné
Add to previous mixture.
Ingredients: Pollen praliné
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0.3 ozpollen
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0.8 ozM-7PAIL
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15.4 grsea 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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9.9 oz35% cream
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4.8 ozhoney
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1.5 ozbutter
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1.3 ozsorbitol powder
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15.4 grsalt
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1.3 ozdextrose
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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3.6 ozcocoa ‘Hydromel’
Preparation: Honey and ‘hydromel’ ganache
Incorporate into previous mixture.
Assembly
Ingredients: Assembly
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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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