Bonbon Rose Saffron


Created by
  • Philippe Marand - EEMEA Manager Chocolate Academy™ centres
  • Pradeep Khullar - Executive Chef Mint Leaf of London in Dubai

Saffron Rose Ganache

Ingredients Preparation
  • 325g
  • 5As needed
    pistills saffron
  • 20g
    rose water
  • 25g
  • 30g
    cocoa butter
  • 375g
  • 60g
    almond paste 65%

Infuse the saffron in rose water overnight.
Strain and reserve the saffrn and place in the proofer to dry out. (To be used for the shell crushed)
Heat the cream, almond paste, butter and vanilla pod. 
Pour ouver  Zephyr™ white chocolate at 30°C.

Zephyr Shell

Ingredients Preparation
  • 500g
  • 15g
    crushed dry saffron
  • As needed
    Half Sphere 2 cm

Temper and mould the shells after sprinkling crushed saffron.
Pipe 3.5g of saffron rose ganache in the shells.
Leave to set and close the shell with tempered Zephyr™ white chocolate.

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