The Queen Bee
Propolis crunchy layer
125g Callebaut milk chocolate Arriba 39%
20g cocoa butter
4g grape seed oil
18g propolis
55g paillete feuilletine
1g Wieliczka origine salt
1. Pre-crystalize chocolate and cocoa butter
2. Add the rest of the ingredients
3. Roll out between the silpats
4. Leave for a full crystallization
Buckwheat honey caramel
165g caster sugar
195g cream 36%
160g buckwheat honey
2g Wieliczka origine salt
192g organic butter
1. Bring cream and honey to boil
2. Dry caramelize sugar and deglaze with the cream mixture
3. Add Salt
4. When the caramel reaches 35 ºC emulsify with butter
Quince ganache
184g cream 36%
21g inverted sugar
1g lemon zest
378g Callebaut milk chocolate Arriba 39%
123g Callebaut dark chocolate Madagascar 67%
143g quince juice
1. Heat the first three ingredients to 80 ºC and emulsify the chocolate
2. Add quince juice and emulsify again
Milk chocolate Arriba 39%
Callebaut milk chocolate Arriba 39 %
- For moulding : propolis is a resinous mixture that honey bees collect from tree buds, sap flowers and other botanical sources. It is used as a sealant for unwanted open spaces in the hive.