3 Jan 2014: The Forum is currently in read-only made while we update to a new version of the Seventy% website and forum.

The forum will be back with a faster, simplified and up to date website in the next two months.

Please consider registering

Log In

Lost password?
Advanced Search:

— Forum Scope —

— Match —

— Forum Options —

Wildcard usage:
*  matches any number of characters    %  matches exactly one character

Minimum search word length is 4 characters - maximum search word length is 84 characters

The forums are currently locked and only available for read only access
Topic RSS
April 8, 2008
12:53 pm
Limerick, Ireland
Forum Posts: 3
Member Since:
March 27, 2008

Has anyone ever meddled with Saffron and Chocolate, I am trying to decide which type of chocolate would best suit this aromatic spice!


April 8, 2008
4:41 pm
Southgate, USA
Forum Posts: 178
Member Since:
February 14, 2006


I thought I would move the topic here since ‘saffron’ is an ingredient.

Anyway, I suggest you go with white chocolate. You really would want the saffron to come through, and I feel it would be masked by a dark/milk chocolate.

Also, the colour that the saffron would impart on a white chocolate would be pretty.

I believe I have seen white chocolate truffles dusted with saffron.

Definitely try it out! Go with El Rey Icoa.


April 8, 2008
6:42 pm
Stockholm, Sweden
Forum Posts: 592
Member Since:
August 6, 2006

Enric Rovira makes a dark chocolate bonbons with saffron. An intreview with Enric Rovira:

“Porcelana: The Holy Grail of Pure Criollos” (Maricel E. Presilla)

"Porcelana: The Holy Grail of Pure Criollos" (Maricel E. Presilla)
April 8, 2008
10:43 pm
Budapest, Hungary
Forum Posts: 81
Member Since:
December 12, 2005

I have eaten lots of that saffron-ganache filled bonbons. The 70% chocolate he uses is too sour in general and that does not go well with the saffron taste. Maybe with a bit more balanced or nutty dark one it would be interesting. The white chocolate mousse with saffron is a Mediterranean classic and has been served with success in restaurants even here in Hungary for a couple of years.