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Confectionery: Rosemary – Truffle

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Confectionery: Rosemary – Truffle

The perfect confectionery: rosemary – truffle recipe with a picture and simple step-by-step instructions.

  • 75 g Cream
  • 25 g Sugar
  • 0,25 tsp Rosemary powder
  • 150 g Dark chocolate couverture
  1. Bring the cream and sugar to the boil. Scatter rosemary powder. Stir in and let it steep a little.
  2. In the meantime, finely chop the couverture.
  3. Remove the cream solution from the plate and add the couverture. Stir with the whisk until the couverture has completely dissolved.
  4. Now fill the aluminum capsules with a spoon or slim scoop.
Dinner
European
confectionery: rosemary – truffle

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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