For the Filling

• 100 ml (3 fl oz/½ cup) thick cream
• 1 sprig rosemary
• 1 tbsp red wine vinegar
• 100 g (4 oz) dark chocolate
• 5 tsp butter

For the Couverture

• dark chocolate
• 5 tsp butter
• 1 tbsp salt flakes or coarse sea salt

Heat the cream, rosemary and salt until very hot. Leave to infuse for about 30 minutes, do not boil the cream and try not to stir it. Strain the cream, add the wine vinegar and the chocolate. Set aside in order for the chocolate to melt due to the heat of the hot cream. Carefully continue to stir for a few minutes. Beat in the butter using a whisk. Leave to slightly cool and transfer the filling to a piping bag. Pipe the filling in the shape of little balls on baking paper. Leave to set in the refrigerator. Melt the dark chocolate and butter over a bain-marie. Dip the fillings into the chocolate and swiftly return them to the baking paper. Sprinkle with a few salt flakes and leave to fully set.