Bee to bee

Created by

  • Bertrand Busquet - Callebaut® chef - CHOCOLATE ACADEMY™ centre Brazil
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 chocolate Brazil to amplify the intense cocoa taste in it.”

Recipe components

Pollen praliné

IngredientsPreparation

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

IngredientsPreparation
  • 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.

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

  • 102g
    cocoa ‘Hydromel’

Incorporate into previous mixture.

Assembly

IngredientsPreparation

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.