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.
Jean-Pierre Wybauw - Chef and chocolate consultant Belgium
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.
Mix the cream with the pre-crystallised chocolate.
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.