Rosemary and honey cocoa pods

Recipe

Created by

Nancy Samson - Ambassador Cacao Barry Canada

Rosemary and honey cocoa pods

ingredients	preparation
250g 35% cream 4g fresh rosemary 75g honey 340g CHM-Q41ALUN 60g softened butter MLD-090569	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.

ingredients

preparation

250g

35% cream
4g

fresh rosemary
75g

honey
340g

CHM-Q41ALUN
60g

softened butter
MLD-090569

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.