Method Ingredients 1. Combine the cream with the glucose,saffron and crushed cardamom and bring to 75o Celsius remove the heat, cover and let steep for 15 minute 2. Melt chocolate at 40o C. Add in the butter and pour the infusion over it. 3. Using a spoon, or spatula, stir in the mixture in small circles in the center of the bowl until it emulsifies. 4. Pour the ganache into the bowl. Place plastic wrap directly on the surface of the ganache. Allow the ganache to rest at room temperature until it reaches 25o Celsius or slightly lower, approximately 20 minute. 5. Using a disposable pastry bag with small opening cut in the tip; fill the lined moulds to within 2 mm of the top. 6. Allow the ganache filling to crystallize at a room temperature at a room temperature until the top solid. 7. Seal the moulds with the dark chocolate 8. Allow the caps to crystallize at room temperature, and the refrigerator until the chocolate pulls away from the inside f the moulds. Approximately 20 min. 9. Place a pieces of stiff card board over each mould and invert the mould to release the finished chocolate. SAFFRON, CARDAMOM Cream 150 gm Saffron A/R Cardamom 4-5pcs Milk A/R Glucose syrup 30 gm White chocolate 230 gm Butter, soft 10 gm White chocolate tempered for pre-coating and dipping Method Ingredients 1. Place sugar in a saucepan. 2. Heat gently until all sugar is melted and golden in colour. 3. Add butter and mix well. 4. Add cream slowly and continue stirring to get a smooth mixture. 5. Cool and use as filling. SEA SALT TOFFEE Cream 75 gm Butter 25 gm Sugar 100 gm Sea salt flakes ¼ tsp(1 gm) For 15-25 filled chocolates 21
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