Venezula 43% Sugared Rosemary Bark


Chocolate Method
  • Temper the Belcolade Lait Origin Venezuela 43% Spread on a baking paper on 2mm. 
  • Cut bands of 2cm width and place it on a plastic sheet to obtain a wavy structure.

Sugared Rosemary Method
  • Cut the fresh rosemary. Boil the water and sugar together to 242°F, add the rosemary and mix until the sugar crystallizes. 
  • Store in a dry place.

  • Sprinkle the caramelized rosemary pieces on top. 
  • Let set and cut immediately into desired length. 
  • Leave to crystalize.

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