Saffron & Rhubarb Chocolates
Ingredients
- Pink Cocoa Butter - SCR452
- Yellow Cocoa Butter - SCR457
- 4 drops of Saffron Spice Drops - SCF1286
- 2 drops of Rhubarb Flavour Drops - SCF0691
- 450g Callebaut Crema W2 - SCM288
- 500g Cacao Barry Origin Milk Chocolate; Papouasie - SCC105B
Method
The countdown to Christmas is well underway! These saffron and rhubarb chocolates perfectly balance sweetness and spices to bring a unique flavour that your customers will love. Perfect for a festive treat!
How to Make Saffron & Rhubarb Chocolates:
Ingredients
For the Shells
For the Ganache
- 4 drops of Saffron Spice Drops
- 2 drops of Rhubarb Flavour Drops
- 450g Callebaut Crema W2
Method
Step 1 - Shells
- Ensure that your moulds are clean and dry, so as to not compromise your chocolates
- Using a small paintbrush or your thumb, paint a swirl in the moulds, using yellow cocoa butter
- Finish decorating the moulds by spraying them with pink cocoa butter
- Temper the chocolate and pipe it into the moulds to cast the shells
- Empty and scrape the moulds, ensuring to save the excess chocolate - this will be used for capping, later on
- Leave the shells inside the moulds to set
Step 2 - Ganache
- In a microwave safe bowl, gradually warm the Crema in a microwave.
- Mix in the rhubarb and saffron spice drops until a smooth ganache is formed
- Transfer into a piping bag and set aside to cool
Assembly and Finishing
- Once your shells have set, pipe them with ganache, leaving a 2mm gap for capping
- Using the leftover chocolate, cap the chocolates and let to set
- Once set, they're ready to turn out!
Enjoyed this recipe? Try swapping the saffron for turmeric and the rhubard for yuzu!
Approximate costs
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IBC
E Free Pink Coloured Cocoa Butter
245g; Non Azo
SCR452
E Number Free Pink Cocoa Butter Achieving a beautiful pastel pink colour without the use of strong e-numbers....
In-stock: 16
Keylink
Saffron Spice Drops
1 drop = 15-16 strands
SCF1286
Spice Drops are concentrated extracts that retain all the natural goodness and authentic flavour of the herbs, fruits an...
In-stock: 5
Keylink
Rhubarb Flavour Drops
Dosage 0.10%
SCF0691
This is a water soluble product. Use these flavourings to increase the top notes of the dish whilst preserving the textu...
In-stock: 30
Callebaut
Callebaut W2 Crema
Post-bake filling with white chocolate
SCM288
Fill your croissants, pastries and mini tarts with the iconic taste of Callebaut W2 white chocolate! Calleba...
In-stock: 18
Cacao Barry
Cacao Barry Origin Milk Chocolate; Papouasie
Chips; Minimum Cocoa Solids 35.8%
SCC1105B
Creamy caramel and hazelnut notes... With a distinctive caramel and hazelnut flavour profile, this creamy 35...
In-stock: 38