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