Rosemary and honey cocoa pods
Spring / Summer
Rosemary and honey cocoa pods
Recipe components
Rosemary and honey cocoa pods
Ingredients | Preparation |
| 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.
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