This particular chocolate has an interesting make-up. The actual chocolate is steeped with saffron, so its flavor permeates the chocolate. To do this I vacuum sealed white chocolate with saffron and put it in a 35 Celsius water bath for about three hours. The saffron stains the chocolate mildly, but most importantly its flavor carries through completely. I left the saffron in because I think that it is visually appealing to look at. The filling is not a ganache or a caramel or fondant or jelly, it is slowly candied apples, cooked until translucent, where the moisture is completely replaced by sugar thus extending its shelf life; when the apples are almost done cooking, a small amount of lemon juice is added to gel the natural pectin in the apples. The apples are extremely flavorful and have a chewy texture, almost like a pate de fruit.