You know how you can over do it on eating one food and then you’re like “Ok, that’s all ingredient. I am done with you” and then you kind of rediscover it many months or years later? Well, that’s what happened with me and bee pollen.
Back in the day I’d eat it for nutritional reasons, but more recently I got back into it for the beautiful taste and aroma of it.. so I got back into it from a culinary perspective and it’s been wonderful to tinker with.
These bonbons are so simple to make and allow the pollen to shine through as the key ingredient. Plain or enrobed in chocolate, they are a delightful little treat.
200g ( 2 cups ) desiccated coconut
45g ( 1/4 cup ) bee pollen
2g ( 1 tsp ) vanilla powder
15g ( 1 tbsp ) runny honey or choice of sweetener
10 drops orange essential oil
35g ( 1/4 cup ) cacao butter, melted
250g of homemade raw chocolate, basic dark chocolate or your favourite pre made chocolate
- Blend all ingredients in a high speed blender, pushing the ingredients into the blades using the tamper stick.
- Once the mix comes together in the blender, transfer to a bowl and form into small balls. Be careful not to over blend or the oils will release and that’s really messy and un-saveable.
- Place the tray of rolled bonbons in the fridge to set for 10-15 minutes while you prepare the chocolate.
- Melt the chocolate, being careful not to heat over 33c. Do this by taking on and off of the heat of a double boiler. This takes time, so be patient or melt to 42c and re-temper the chocolate.
- Once the chocolate and bonbons are ready, start dipping. Place the bonbons to your left, bowl of chocolate in front of you and an empty tray to the right for the bonbons to set on. Decorate with bee pollen or some desiccated coconut.
- Set the bonbons in the fridge for 5 minutes and then at room temperature for an additional 20 minutes. Store in an airtight container for a week at room temp or in the fridge for a few weeks.