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.

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Recipe components

Callebaut® ingredients

Pollen praliné

Ingredients	Preparation
15g Callebaut - Finest Belgian Milk Chocolate - Recipe N° Chocolate - Milk Recipe N° 823 33.6% - block - 5kg 25g NCB-HD706	Mix and crystallise at 35°C.
150g Callebaut - Pralines - Nuts - Hazelnut Praline - 5kg Bucket 4g powdered milk 0%	Add to previous mixture.
8g pollen 24g M-7PAIL 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 Callebaut - Single Origin Chocolate - Dark Origin Chocolate - Brazil - 2.5kg Callets 255g Callebaut - Finest Belgian Milk Chocolate - Recipe N° Chocolate - Milk Recipe N° 823 33.6% - block - 5kg	Melt together at 30°C and pour previous mixture over it. Emulsify.
102g cocoa ‘Hydromel’	Incorporate into previous mixture.

Assembly

Ingredients	Preparation
Q.S. Callebaut - Finest Belgian Dark Chocolate - Recipe N° Chocolate - Dark Recipe N° 811 54.5% - callets - 10kg 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.