La mancha

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.


Created by
  • Russ Thayer - Chef Callebaut, Chocolate Academy Canada

‘la mancha’ saffron elderflower ganache

ingredients preparation
  • 300g
    36% cream
  • 0.2g
    saffron threads

Mix and leave to infuse overnight.

  • 100g
  • 30g
    sorbitol powder
  • 50g

Add to strained saffron infusion and heat to 35°C.

  • 320g
  • 440g
  • 40g

Melt together at 45°C. Pour previous mixture at 35°C over chocolate mixture at 45°C. Emulsify with food processor or immersion blender.

  • 80g
    St. Germain Elderflower Liqueur

Add to ganache and emulsify. Pipe into 9-mm-thick frame at 32-34°C.
Leave to crystallise at 16°C for 12 hours.

  • Q.S.

Cut to desired shape and dip in crystallised milk chocolate coloured to match saffron stigma.

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