Saffron sticks (Created by Jean-Pierre Wybauw - Technical Advisor - CHOCOLATE ACADEMY™ centre Belgium)
cream 35 %
0.5 g saffron
60 g butter
100 g honey
Bring the cream, saffron and butter to the boil together. Leave to cool to 70°C and only then mix in the honey. Then leave to cool to room temperature and sieve.
|900 g dark chocolate Callebaut Finest Selection Kumabo (pre-crystallised)||Mix the cream with the pre-crystallised chocolate.|
|Pour in a frame in a layer of 10 mm. Leave to set. Spread a thin layer of dark chocolate Callebaut Select 811NV on top. Leave to set. Turn over and cut the desired size and shape with the guitar cutter. Enrobe with Callebaut Select 811NV.|