Venezula 43% Sugared Rosemary Bark

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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.

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.

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