Saffron sticks

Created by

Jean-Pierre Wybauw - Chef and chocolate consultant Belgium

level 2

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.

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Recipe components

Callebaut® ingredients

Saffron sticks

Ingredients	Preparation
400g 35% cream 0,5g saffron threads 60g butter 100g honey	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.
900g Callebaut - Blend of Origins - Dark Origin Chocolate - Kumabo - 2.5kg Callets	Mix the cream with the pre-crystallised chocolate.
Q.S. Callebaut - Finest Belgian Dark Chocolate - Recipe N° Dark Chocolate - 811 - 5kg Block	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.