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.
Recipe
‘la mancha’ saffron elderflower ganache
| ingredients | preparation |
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Mix and leave to infuse overnight. |
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Add to strained saffron infusion and heat to 35°C. |
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Melt together at 45°C. Pour previous mixture at 35°C over chocolate mixture at 45°C. Emulsify with food processor or immersion blender. |
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Add to ganache and emulsify. Pipe into 9-mm-thick frame at 32-34°C. |
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Cut to desired shape and dip in crystallised milk chocolate coloured to match saffron stigma. |
