Saffron (Created by Jean-Pierre Wybauw - Technical advisor - CHOCOLATE ACADEMY™ centre Belgium)

Ingredients Preparation
400g cream
80g honey
0,5g saffron
Bring to the boil.
850g milk chocolate Callebaut Origine Arriba Melt and mix with the cream mixture. Leave to cool.
45g butter (at room temperature) Mix and emulsify in the Robot Coupe.
Pour on a plate (1cm thick layer) and leave to harden.
Cut the filling into desired shapes and sizes.
tempered dark chocolate Callebaut origine Grenade Dip the fillings into the chocolate and decorate

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