Saffron sticks

Created by

  • Jean-Pierre Wybauw - Chef and chocolate consultant Belgium

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.

Recipe instructions

(Fill in the desired quantity and recalculate)

Saffron sticks

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

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.

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 811NV on top. Leave to set. Turn over and cut the desired size and shape with the guitar cutter. Enrobe with Callebaut 811NV.