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.
Assembly
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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