Rosemary and honey cocoa pods

Spring / Summer

Rosemary and honey cocoa pods

Created by
  • Nancy Samson
    Ambassador Cacao Barry Canada
Level
level 1
Dosage
115 cocoa pods
Recipe components

Rosemary and honey cocoa pods

IngredientsPreparation

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.