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:
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Medium
- Makes:
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144 chocolates
‘la mancha’ saffron elderflower ganache
Ingredients: ‘la mancha’ saffron elderflower ganache
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300 g36% cream
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0.2 gsaffron threads
Preparation: ‘la mancha’ saffron elderflower ganache
Mix and leave to infuse overnight.
Ingredients: ‘la mancha’ saffron elderflower ganache
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100 gbutter
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30 gsorbitol powder
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50 ghoney
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
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80 gSt. 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
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Q.S.
Preparation: ‘la mancha’ saffron elderflower ganache
Cut to desired shape and dip in crystallised milk chocolate coloured to match saffron stigma.
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