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.


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

Saffron sticks

Ingredients Preparation
  • 400g
    35% cream
  • 0,5g
    saffron threads
  • 60g
  • 100g

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

Mix the cream with the pre-crystallised chocolate.

  • Q.S.

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.

Get in Touch