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.
Recipe
Pollen praliné
| ingredients | preparation |
|---|---|
|
Mix and crystallise at 35°C. |
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Add to previous mixture. |
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Add to previous mixture and spread out in a thin layer. |
Honey and ‘hydromel’ ganache
| ingredients | preparation |
|---|---|
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Mix and heat up to approx. 50/60°C. Cool down to 40°C. |
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Melt together at 30°C and pour previous mixture over it. Emulsify. |
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Incorporate into previous mixture. |
Assembly
| ingredients | preparation |
|---|---|
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Spray with coloured cocoa butter. Mould chocolate shell and pipe |
