La mancha

Created by

  • Russ Thayer - Callebaut® chef Callebaut® CHOCOLATE ACADEMY™ centre USA
level 2

“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.”

Recipe components

Used Callebaut products

‘la mancha’ saffron elderflower ganache

IngredientsPreparation
  • 300g
    36% cream
  • 0.2g
    saffron threads

Mix and leave to infuse overnight.

  • 100g
    butter
  • 30g
    sorbitol powder
  • 50g
    honey

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.

  • 80g
    St. Germain Elderflower Liqueur

Add to ganache and emulsify. Pipe into 9-mm-thick frame at 32-34°C.
Leave to crystallise at 16°C for 12 hours.

Cut to desired shape and dip in crystallised milk chocolate coloured to match saffron stigma.