CARAMEL CHOCOLATE AND ZAFRON CHCOLATE BARS

In a polycarbonate mold refrigerated at 18°C, make dots of black cocoa butter using a toothbrush, clean the excess and let it pre-crystallize.
Spray ¼ of the mold with the orange cocoa butter, using a compressor and an airbrush, then let it crystallize.
Spray the entire mold with the yellow cocoa butter, clean the excess and let it crystallize.
Lastly, the mold with the white cocoa butter, clean the excess and let it crystallise.

Temper Sinfonia Caramel gold at 28.5°C, add 0.32g of saffron powder to every 400g of tempered chocolate.
 Pour into the appropriate polycarbonate moulds, vibrate them for a few seconds to eliminate any air bubbles.