Bonbon Rose Saffron

Level:: Easy
Makes:: Recipe for 260 bonbons of 5g each, uses 6 mini bonbon half-sphere 2,cm moulds

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325 g

cream
5

pistills saffron
20 g

rose water
25 g

butter
30 g

cocoa butter
375 g

Cacao Barry White Chocolate - Zéphyr™ 34% - pistols - 1kg bag
60 g

almond paste 65%

Infuse the saffron in rose water overnight.
Strain and reserve the saffrn and place in the proofer to dry out. (To be used for the shell crushed)
Heat the cream, almond paste, butter and vanilla pod.
Pour ouver Zephyr™ white chocolate at 30°C.
Emulsify

500 g

Cacao Barry White Chocolate - Zéphyr™ 34% - pistols - 1kg bag
15 g

crushed dry saffron
Cacao Barry Mould - Half Sphere 2 cm - Tritan

Temper and mould the shells after sprinkling crushed saffron.
Pipe 3.5g of saffron rose ganache in the shells.
Leave to set and close the shell with tempered Zephyr™ white chocolate.