Cardamom and Saffron Milk Chocolate Snack

This bon-bon style snack is a harmonious fusion of spice and indulgence. Callebaut 823 is whipped with butter and aromatic cardamom powder to create a smooth, spiced ganache. Finished with saffron-infused sutarfeni sealed in the chocolate shell, this Angel Hair-inspired snack fuses classic Indian flavours with premium Callebaut chocolate in bold, bite-sized formats.

Level:: Medium
Shelf life:: 2 weeks
Conservation:: In a humidity controlled fridge

180 g

unsalted butter
35 g

glycerin
3 g

Cardamom powder
2 g

saffron
540 g

Callebaut Milk Chocolate - 823 - 5kg Block

Whip the unsalted butter, glycerine and cadamom powder until light and fluffy.
Melt chocolate at 35°C. Add to butter mixture gradually and keep whipping again until light.

Q.S. g

Mould Used: Cube Mould by Pavoni

Cast bonbon shells using Callebaut 823 in a cube mould.
Once the chocolate crystallizes, demould and join two shells to form a cuboid.
Make a cavity on top using a hot ball tool.
Fill the ganache halfway and let it rest.
Add the saffron sutarfeni on top.
Seal the cavity with pre-crystallized milk chocolate and a callebaut stamp

What is Sutarfeni?

Sutarfeni is a traditional Indian sweet made from finely shredded, roasted flour soaked in sugar syrup. Light, crisp, and often flavoured with cardamom, it resembles angel hair or cotton candy.

Its name combines sutar (thread) and feni (airy), making it an ideal Indian twist on the Angel Hair trend.

Using cotton candy instead?

Cotton candy can be used as a 1:1 substitute for sutarfeni. Both offer a sweet, airy texture. Just ensure the flavour complements the dessert. Vanilla, berry or pistachio pair especially well with Ruby chocolate and pistachio ganache.