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The Queen Bee - Daniel Staron

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 %


  1. 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.