Recipes: The Queen Bee - Daniel Staron

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

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

1. Heat the first three ingredients to 80 ºC and emulsify the chocolate
2. Add quince juice and emulsify again

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.