Apricot and Rosemary Ganache Recipe

Yield: 180 pieces; depending on size.

Ingredients

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.