Saffron sticks
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
Saffron sticks
| ingredients | preparation |
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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. |
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Mix the cream with the pre-crystallised chocolate. |
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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. |
