Infused Bars

Rosemary & Sea Salt

• 5.5 g (1 tsp) rosemary, washed and dried
• 500 g (

1 Clean and polish the bar moulds. Finely slice half of the rosemary and place on a baking tray (sheet). Preheat the oven to the lowest setting, about 110°C (200°F/Gas ¼). Leave the oven door ajar and dry the rosemary in the oven for 1 hour or until the leaves have dried. Set aside until needed.

2 To make the herb infusion, heat the cocoa butter in a saucepan until it reaches 60°C (140°