Recipes: Honeycomb – the construction of the taste - Daniel Staron

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

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

1. Prepare hot infusion with cream and marjoram
2. Scale 140g of the infusion and boil with honey and agar

1. For enrobing.