Honeycomb – the construction of the taste
Centaurea pollen crunch
73g caster sugar
18g glucose syrup
10g centaurea pollen
1g Wieliczka origine salt
100g pure pecan paste
70g Callebaut milk chocolate Arriba 39%
30g honey milk chocolate
1. Dry caramelize glucose syrup and sugar
2. Add centaurea pollen and salt
3. Pour over chocolate and pecan paste
4. Roll out the mixture between two silpats
Lemon ganache
3g kaffir lime leaves
150g cream 36%
103g lime infusion
37g inverted sugar
325g Callebaut milk chocolate Arriba 39%
53g Callebaut milk chocolate Ecuador 70.1%
72g lemon juice
60g organic butter
1. Prepare hot infusion with cream and kaffir lime leaves
2. Scale 109g of the infusion and reheat with inverted sugar
3. Emulsify with chocolates
4. Add Lemon Juice
5. When the ganache reaches 35 ºC add the butter
Marjoram and honey jelly
200g cream 36%
5g marjoram
140g marjoram infusion
140g polyfloral honey
0.9g Agar
1. Prepare hot infusion with cream and marjoram
2. Scale 140g of the infusion and boil with honey and agar
Milk chocolate Arriba 39%
Callebaut Milk chocolate Arriba 39 %
- For enrobing.