Rich chocolate ganache hives get filled with an irresistible honey center and covered in decadent tempered chocolate.
With a raw honey center, a raw honey ganache interior, and a dark chocolate coating, these tasty beehives only need a few ingredients and a bit of effort to put them together.
To make these beehives, follow the step-by-step process included in this recipe to temper the chocolate. This will help ensure a glossy chocolate coating and prevent the separation of the cocoa fat, which leads to a dull, waxy flavor and texture.
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In addition to perfectly tempered hot chocolate for the coating, you’ll need coconut cream, raw honey, dark chocolate, and ghee for a creamy raw honey ganache. You’ll also need additional raw honey for the center and bee pollen for sprinkling.
Tip: Be sure to opt for raw honey over conventional honey in this recipe. Raw honey isn’t treated with heat, which destroys many of its antioxidant, antibacterial, and antifungal properties. Raw honey is also a potent prebiotic, helping with digestion.
For the raw honey ganache, heat the coconut cream and raw honey until simmering. Melt in the chocolate and ghee until an emulsion forms. Once set, fill a piping bag with the ganache to form the beehives.
To assemble the beehives, first form a tempered chocolate base with a round cutter. On the edge of the chocolate base, pipe a large circle. From there, continue piping smaller and smaller circles on top of each other, until you form a beehive shape. Before you pipe the final two circles, fill the cavity with raw honey. Once coated, sprinkle with the bee pollen.
Dark Chocolate Honey Beehives
Dark Chocolate Honey Beehives
- Piping bag with #804 tip
- Offset spatula
- Round cutter
- 2 cups chopped dark chocolate, or more as needed
- ¼ cup honey
- 1 t ghee
- Bee pollen, for garnishing
- ¼ cup coconut cream
- To Make the Honey Ganache: Heat the coconut cream and honey to a simmer.
- Pour the hot liquid over ½ cup chocolate and let the heat melt the chocolate. Using a spatula, stir the chocolate and hot coconut cream/honey together. When fully mixed together, add the ghee and combine until fully emulsified.
- Cover the ganache with plastic wrap and let it set. When ready to make the beehives, place the tempered ganache into a piping bag fitted with a small round tip.
- To Make the Beehives: Start with the base. Pour out tempered chocolate (see the instructions below) onto parchment paper and use an offset spatula to spread into a thin, even layer.
- When nearly set, use a small round cutter to cut out the circles for the base of the beehive.
- On the edge of one of the chocolate discs, pipe a circle of the honey ganache. When finished, pipe a slightly smaller one on top.
- Using a piping bag, small spoon or squeeze bottle, fill the cavity of the honey ganache with raw honey. Seal the cavity with another layer or two of honey ganache to finish the beehives.
- Place the sealed beehives onto a rack to coat with chocolate. Starting from the top of the beehives, pour the tempered chocolate over and tap the rack to let the excess chocolate fall.
- Top the beehives with the bee pollen. Allow the hives to set completely before handling.
- How to Temper Chocolate: Measure out ⅓ in weight of the chocolate you would like to temper.
- In a double boiler, melt ⅔ of the chocolate, stirring constantly, to 122°F.
- When 122°F is reached, “seed” or add in the remaining ⅓ chocolate to bring the temperature down, constantly agitating the chocolate with a spatula.
- When the temperature of the seeded chocolate hits 83°F, return to gentle heat and bring the temperature of the chocolate up to 90°F before using.
Watch The Recipe Video Below!
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