Saffron Bonbon


Working Method

Ganache Saffron/white chocolate
  • Warm cream at 70⁰c, add Saffron pistil, infuse for 1h cover film plastic. Warm again at 65⁰c
  • Add glucose powder and sorbitol, mix well
  • Pour into chocolate coins, mix with hand blender or in “Stephan” mixer
  • When ganache is at 35⁰c add cocoa butter, mix well until smooth.
  • When ganache at 32⁰c add soft butter, mix well until smooth.

Finishing dipping
  • Mold with tempering machine. 30,2⁰c


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