Buckwheat Beehives

Preparation info

  • Difficulty


  • Yield:

    100 Pieces

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About


Milk chocolate discs (25-mm/1-in diameter), as bases 100 discs

Buckwheat Honey Ganache

Heavy cream 180 g 6 oz 25%
Buckwheat honey 70 g 2.5 oz 9%
Milk chocolate, unmelted, tempered, chopped 450 g 16 oz 63%
Butter, soft 20 g 1 oz 3%
Batch Size 720 g 25.5 oz 100%
Buckwheat honey for filling as needed
Coarse sugar for finishing as needed
Thinned milk chocolate, for dipping as needed


To Make the Milk Chocolate Discs

  • Prepare the discs using tempered milk chocolate and either a cutter or a stencil. Leave the discs attached to the parchment paper to facilitate piping.

To Make the Buckwheat Honey Ganache

  1. Combine the cream and buckwheat honey in a saucepan. Bring to a boil.
  2. Pour the hot cream mixture over the chopped milk chocolate and let sit for 1 minute to allow the chocolate to melt.
  3. Using a spoon or spatula, stir the mixture in vigorous small circles in the center of the bowl until it emulsifies.
  4. Stir outward in larger circles to spread the emulsion throughout the bowl, checking to see that all of the chocolate has melted. If necessary, heat the ganache over a hot water bath to melt the chocolate. The temperature of the ganache should not exceed 32°C/90°F.
  5. Massage the butter into the ganache, taking care that no lumps of butter remain.
  6. Pour the ganache into a hotel pan, allowing the ganache to cover the bottom of the pan in a thin layer. Place plastic wrap directly on the surface of the ganache. Allow to rest at room temperature until slightly firm and of a plastic consistency. This may take 1 hour, depending on the ambient temperature.
  7. Agitate the ganache lightly by placing it on a marble slab and working it gently to induce crystallization.

To Make the Buckwheat Beehives

  1. Using a pastry bag fitted with a no. 2 round tip, pipe a border of ganache around the edge of each disc.
  2. Using a paper cone, fill the center of each disc with buckwheat honey.
  3. Using a pastry bag fitted with a no. 2 round tip, pipe increasingly smaller concentric circles of ganache on top of one another, building a beehive shape on top of each disc and enclosing the pool of buckwheat honey. Allow to crystallize at room temperature until firm enough to handle, about 20 minutes.
  4. Using a 3-prong dipping fork, dip each beehive in the tempered, thinned milk chocolate. Slide each piece forward on the paper immediately after dipping to avoid the formation of feet.
  5. When the chocolate begins to set, place 6 to 8 crystals of coarse sugar on top of each hive.