Saffron ganache

Saffron may not be an easy spice to work with in confectionery. Yet in this ganache it lifts the chocolate flavour with nice sweet, floral and spicy notes. We prefer to add butter to this ganache to slightly tone down the intensity of the flavours to create a sensational mouthfeel.


Created by
  • Jean-Pierre Wybauw - Chef and chocolate consultant Belgium

Saffron ganache

ingredients preparation
  • 400g
  • 80g
  • 0,5g
    saffron threads

Bring to the boil.

  • 850g

Melt and mix with the cream mixture. Leave to cool.

  • 45g

Mix and emulsify in the Robot Coupe. Pour on a plate (1cm thick layer) and leave to harden. Cut the filling into desired shapes and sizes.

  • Q.S.

Dip the fillings into the chocolate and decorate

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