La mancha
level 2
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.
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Recipe components
Callebaut® ingredients
‘la mancha’ saffron elderflower ganache
| Ingredients | Preparation |
|---|---|
| Mix and leave to infuse overnight. |
| Add to strained saffron infusion and heat to 35°C. |
Melt together at 45°C. Pour previous mixture at 35°C over chocolate mixture at 45°C. Emulsify with food processor or immersion blender. | |
| Add to ganache and emulsify. Pipe into 9-mm-thick frame at 32-34°C. |
Cut to desired shape and dip in crystallised milk chocolate coloured to match saffron stigma. |
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