Saffron and elderflower are two of the most refined flowers used in cuisine. Both hand-picked, in limited yearly quantities and with distinct flavour profiles, they speak to the handmade, labour-intensive process that produces the distinct taste of any Callebaut chocolate.
‘la mancha’ saffron elderflower ganache
Mix and leave to infuse overnight.
Add to strained saffron infusion and heat to 35°C.
Melt together at 45°C. Pour previous mixture at 35°C over chocolate mixture at 45°C. Emulsify with food processor or immersion blender.
Add to ganache and emulsify. Pipe into 9-mm-thick frame at 32-34°C.
Cut to desired shape and dip in crystallised milk chocolate coloured to match saffron stigma.