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.
We use cookies to provide you with the best experience on our website, to recognize repeat visits and preferences as well as to measure and analyze traffic. To learn more about cookies, including how to disable them, view our cookie policy. By clicking "I accept all cookies" you consent to the use of all cookies.