Timenspace
Legendary Member
For 8 pralines I used:
Ingredients:
70 ml melted coconut butter
70 g white chocolate
3 Saffron strands
Cinnamon powder (optional)
Method:
Melt the coconut butter. Place Saffron in a bowl. Pour butter over Saffron while hot. Let steep for 5 or 10 minutes.
Meanwhile sprinkle cinnamon powder onto the bottom of each hole of the pralines mould ( I used a silicone mould).
Pour the Saffron infused butter back into the pot, on the stove. Reheat. Add chocolate. Stir until completely melted and emulsified.
Use a teaspoon to spoon the mixture into the mould. Let cool, refrigerate, let chill for 4 hours.
It does make a very special praline. Saffron dose I used is minimal, hence its taste is subtly present, but noticable.
It is summer, my kitchen has no AC, room temperature was possibly 29c to 31c. Pralines were stabile ( not melting away) for about 15 to 20 minutes, so if you need them to stand longer, refrigerate until next use.
Enjoy!
Ingredients:
70 ml melted coconut butter
70 g white chocolate
3 Saffron strands
Cinnamon powder (optional)
Method:
Melt the coconut butter. Place Saffron in a bowl. Pour butter over Saffron while hot. Let steep for 5 or 10 minutes.
Meanwhile sprinkle cinnamon powder onto the bottom of each hole of the pralines mould ( I used a silicone mould).
Pour the Saffron infused butter back into the pot, on the stove. Reheat. Add chocolate. Stir until completely melted and emulsified.
Use a teaspoon to spoon the mixture into the mould. Let cool, refrigerate, let chill for 4 hours.
It does make a very special praline. Saffron dose I used is minimal, hence its taste is subtly present, but noticable.
It is summer, my kitchen has no AC, room temperature was possibly 29c to 31c. Pralines were stabile ( not melting away) for about 15 to 20 minutes, so if you need them to stand longer, refrigerate until next use.
Enjoy!
