Cardamom and Saffron Milk Chocolate Snack
This bon-bon style snack is a harmonious fusion of spice and indulgence. Callebaut 823 is whipped with butter and aromatic cardamom powder to create a smooth, spiced ganache. Finished with saffron-infused sutarfeni sealed in the chocolate shell, this Angel Hair-inspired snack fuses classic Indian flavours with premium Callebaut chocolate in bold, bite-sized formats.
- Level:
-
Medium
- Shelf life:
-
2 weeks
- Conservation:
-
In a humidity controlled fridge
Cardamom Ganache
Ingredients: Cardamom Ganache
-
180 gunsalted butter
-
35 gglycerin
-
3 gCardamom powder
-
540 gCallebaut Milk Chocolate 823
-
2 gsaffron
Preparation: Cardamom Ganache
- Whip the unsalted butter, glycerine and cadamom powder until light and fluffy.
- Melt chocolate at 35°C. Add to butter mixture gradually and keep whipping again until light.
Assembly
Ingredients: Assembly
-
Q.S. gMould Used: Cube Mould by Pavoni
Preparation: Assembly
- Cast bonbon shells using Callebaut 823 in a cube mould.
- Once the chocolate crystallizes, demould and join two shells to form a cuboid.
- Make a cavity on top using a hot ball tool.
- Fill the ganache halfway and let it rest.
- Add the saffron sutarfeni on top.
- Seal the cavity with pre-crystallized milk chocolate and a callebaut stamp
Comments