La mancha

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.
Level:
Medium
Makes:
144 chocolates

‘la mancha’ saffron elderflower ganache

Ingredients: ‘la mancha’ saffron elderflower ganache

  • 10.6 oz
    36% cream
  • 3.1 gr
    saffron threads

Preparation: ‘la mancha’ saffron elderflower ganache

Mix and leave to infuse overnight.

Ingredients: ‘la mancha’ saffron elderflower ganache

  • 3.5 oz
    butter
  • 1.1 oz
    sorbitol powder
  • 1.8 oz
    honey

Preparation: ‘la mancha’ saffron elderflower ganache

Add to strained saffron infusion and heat to 35°C.

Ingredients: ‘la mancha’ saffron elderflower ganache

Preparation: ‘la mancha’ saffron elderflower ganache

Melt together at 45°C. Pour previous mixture at 35°C over chocolate mixture at 45°C. Emulsify with food processor or immersion blender.

Ingredients: ‘la mancha’ saffron elderflower ganache

  • 2.8 oz
    St. Germain Elderflower Liqueur

Preparation: ‘la mancha’ saffron elderflower ganache

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

Ingredients: ‘la mancha’ saffron elderflower ganache

Preparation: ‘la mancha’ saffron elderflower ganache

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