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 |
