Apricot and Rosemary Ganache Recipe

Yield: 180 pieces; depending on size.

Ingredients

apricot-and-rosemary-ganache.jpg

Heavy cream:

350g

Fresh rosemary leaves:

1g

Butter:

130g

Apricot puree:

100g

Glucose:

30g

Cocoa butter:

10g

Bulk milk chocolate:

350g

Bulk dark chocolate:

200g

Preparation

  • Use a round shape stencil to make bottoms on parchment paper or spread a thin layer of dark chocolate on parchment paper. Cut out circles with a conical round cutter. Evenly space circles on parchment paper, allowing distance. Cover with additional parchment paper. Use a heat gun to lightly warm the surface of the circles. Immediately place a plate on top, and flip upside down.

Directions

  • Bring the cream with the rosemary, glucose, butter and apricot puree to a boil.
  • Let infuse until the cream reaches a temperature of approximately 95°F.
  • Pour the cream through a sieve over tempered dark and milk chocolate. Mix well. Pipe the ganache into a rosette shape on top of the bottoms by using a flat piping tip.
  • Allow to cool for approximately 30 minutes.
  • Bring the centers to room temperature before enrobing in dark chocolate.