Rosemary & Olive Oil

Name: Rosemary & Olive Oil
Yield: Makes about 80 chocolates
Ingredients: 60 g (2 oz) invert sugar; 4 g (⅔ tsp) rosemary sprigs; 450 g (1 lb) fine dark (bittersweet) chocolate (66% cocoa solids), finely chopped; 2 g(¼ tsp) sea salt; 400 ml (14 fl oz/1⅔ cups) whipping (pouring) cream; 1 quantity Chocolate Cocoa Butter Solution; 500 g (1 lb 2 oz) tempered fine dark (bittersweet) chocolate, to coat Dried rosemary strips (see box), to decorate; 450 g (1 lb) fine dark (bittersweet) chocolate (66% cocoa solids), finely chopped; 15 g (½ oz/1 tbsp) unsalted butter, cut into cubes and at room temperature; 75 ml (2½ fl oz/scant ½ cup) olive oil; 500 g (1 lb 2 oz) tempered fine dark (bittersweet) chocolate, to coat Dried rosemary strips (see box), to decorate

Preparation info

Makes about
80
chocolates

Difficulty
Easy

Appears in

Couture Chocolate

By William Curley

Published 2011

About

This chocolate was a turning point for lots of our more traditional customers. It is one of our more accessible flavours and is a good bridge between the classic and the contemporary. It works best with a peppery olive oil.

Ingredients

1 quantity Chocolate Cocoa Butter Solution
400 ml (14 fl oz/<

Vegetarian
Chocolate
Gluten-free

Method

line a baking tray (sheet) with a non-stick baking mat and brush it liberally with the chocolate cocoa butter solution.
Put the cream in a saucepan and bring to the boil. Add the rosemary, then take off the heat, cover with cling film (plastic wrap) and leave to infuse for 2 hours.
Pass the infused cream through a fine sieve (strainer) to catch the ro