Saffron sticks

Variation in shape helps turn a chocolate counter into a eye-catching display many chocolate lovers would love. Here, a saffron spiced buttery ganache is combined with a dark chocolate of intense fruity flavours.
Level:
Medium

Saffron sticks

Ingredients: Saffron sticks

  • 400 g
    35% cream
  • 0,5 g
    saffron threads
  • 60 g
    butter
  • 100 g
    honey

Preparation: Saffron sticks

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.

Ingredients: Saffron sticks

  • 900 g
    CHD-H8047KMBNV

Preparation: Saffron sticks

Mix the cream with the pre-crystallised chocolate.

Ingredients: Saffron sticks

Preparation: Saffron sticks

Pour in a frame in a layer of 10 mm. Leave to set. Spread a thin layer of dark chocolate Callebaut 811NV on top. Leave to set. Turn over and cut the desired size and shape with the guitar cutter. Enrobe with Callebaut 811NV.