INGREDIENTS
400 gm Amul cream, 1 tsp saffron strands, 5 tbsp honey, 850 gm Callebaut, single origin chocolate–Arriba, 3 tbsp butter, 200 gm Callebaut–finest Belgian dark chocolate, Water, ½ tsp fennel seeds, ¼ tsp cardamom
METHOD
• In a heavy-bottomed saucepan, warm around 400 gm cream over low heat; stir continuously.
• Add 3 tbsp honey and saffron; keep stirring. Bring to a boil. Remove it off the heat, cover loosely and set aside for 30 minutes.
• Fill the bottom-half of a double-boiler with an inch of water. Remove from flame.
• Place single origin chocolate in the top-half of the double boiler and whisk until completely melted.
• Detach top-half from bottom vessel. Give another good whisk. Using a fine-mesh strainer that fits snugly on top of double boiler, strain steeped cream into a separate bowl, and then add in the melted chocolate, stirring gently until thoroughly combined.
• Add butter to this mix. Cool for at least 1 hour.
• Once the ganache is set properly, take a small ice-cream scoop to make perfect balls of ganache. Coat the balls in chocolate and decorate.
• For decorating the balls, roast fennel seeds and cardamom, before adding 1½-2 tbsp cream and 1½ tbsp honey to the mixture.
