Rosemary and honey cocoa pods
- Level:
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Easy
- Makes:
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115 cocoa pods
Rosemary and honey cocoa pods
Used products: Rosemary and honey cocoa pods
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8.8 oz35% cream
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0.1 ozfresh rosemary
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2.6 ozhoney
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2.1 ozsoftened butter
Preparation: Rosemary and honey cocoa pods
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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