Honey-Saffron Truffle

I made a new Special Edition truffle today and it turned out to be quite possibly the most expensive infusion I've ever made. Not that it broke the bank, but it's not every day that I dive into my ingredient pantry to pull out a few Jacksons of exotic spices. And while the flavor is particular enough to disinterest a few of my regular clients, this truffle is a rare treat for those excited by Spanish Saffron.

Honey-Saffron begins with a ganache made from cream infused with sweet honey and the dried stigma of an exciting little Spanish flower. The little flecks of ruby yield tremendous flavor and color to whichever liquid they are steeped, but since each stigma requires hand-harvesting, Saffron, as the most expensive spice in the world, remains a costly ingredient even in its potency. After setting, we rolled each truffle in a coating of 31% white chocolate and garnish with an equally romantic ingredient, Bee Pollen.

Gathered by the worker bees, Bee Pollen contains a wild cocktail of health-wise components including all the essential amino acids, a full spectrum of vitamins (B1, B2, B3, B5, B12, C, D and E), and various minerals (calcium, manganese, phosphorous, iron, sodium, potassium, aluminium, magnesium, and copper). Culinarily speaking, the little pollen granules are vaguely earthy in flavor with strong honey overtones and sandy in texture. Not exactly your go-to sweet treat, still I love using it in conjunction with honey whenever possible. It's the romantic in me.

Personally I love the idea of this truffle (infused with flower stigmas & honey, topped with pollen), but that's mostly because of my love of all things apiary. Regardless of your fondness (or lack there of) of our bee-kind brethren, it's a pretty truffle in cross-section with the warm golden ganache framed by a creamy-white shell. We will be showcasing this infusion through the early Fall, so don't miss out.
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