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March 27, 2008
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.
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)
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.