Olive Rosemary Bon Bon


  • Rosemary Olive Ganache
  • Almond Praline Peanuts
Rosemary Olive Ganache
  • Heat up the milk together with the chopped rosemary and infuse for 10 minutes. Heat up till 185°F and sieve out the rosemary over the chocolate and make a ganache. 
  • Cool down the ganache till 89°F and add with a blender the olive oil. Use the ganache at 82°F.

Hazelnut Praline Peanuts
  • Cut the salted peanuts in small pieces and add all other ingredients. Heat up to 104°F and temper the filling to 78°F. 
  • Pipe the filling on top of the rosemary ganache and leave to crystalize.

  • Spray in the mould first with a thin layer of gold and finish with green coloured coca butter. 
  • Leave to crystalize minimum 1 hour before moulding with chocolate. 
  • Mold the mold with tempered Belcolade Lait Selection CT and leave to crystalize. 
  • Fill the mould up to 1/2 of the volume with the rosemary ganache and fill the rest with the almond praline peanut filling. 
  • Leave to crystalize 12 hours before closing at 61°C with a RH below 60%. Close with tempered chocolate and leave to crystalize and demould.

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