Boil the cream and infuse the rosemary for 15 minutes.
Sieve.
Boil the infused cream with the honey and pour over the Alunga™ 41% milk chocolate at 80 °C.
Mix.
At 40 °C, add the butter and mix.
Keep at room temperature.
Mould the bonbon shells using green coloured cocoa butter. Use the mini cocoa pod moulds. (MLD-090428-M00).
Fill the shells with the ganache.
Let crystallize overnight and seal.
Keep in fridge.