Saffron & Rhubarb Chocolates

Method

Saffron & Rhubarb Chocolates

The countdown to Christmas is well underway!  These saffron and rhubarb chocolates perfectly balance sweetness and spices to bring a unique flavour.

Ingredients

For the Shells

• 500g Callebaut Origine Papouaise
• Pink Cocoa Butter
• Yellow Cocoa Butter

For the Ganache

• 4 drops of Saffron Spice Drops
• 2 drops of Rhubarb Flavour Drops
• 450g Callebaut Crema W2

Method

Step 1 - Shells

1. Ensure that your moulds are clean and dry, so as to not compromise your chocolates
2. Using a small paintbrush or your thumb, paint a swirl in the moulds, using yellow cocoa butter
3. Finish decorating the moulds by spraying them with pink cocoa butter
4. Temper the chocolate and pipe it into the moulds to cast the shells
5. Empty and scrape the moulds, ensuring to save the excess chocolate - this will be used for capping, later on
6. Leave the shells inside the moulds to set

Step 2 - Ganache

1. In a microwave safe bowl, gradually warm the Crema in a microwave.
2. Mix in the rhubarb and saffron spice drops until a smooth ganache is formed
3. Transfer into a piping bag and set aside to cool

Assembly and Finishing

1. Once your shells have set, pipe them with ganache, leaving a 2mm gap for capping
2. Using the leftover Milk Des Alpes, cap the chocolates and let to set
3. Once set, they're ready to turn out!