This chocolate is a good bridge between the classic and the
contemporary. It works best with a peppery olive oil.
Makes about 80 chocolates
1 quantity Chocolate Cocoa Butter Solution (see details below)
400ml whipping (pouring) cream
4g rosemary sprigs
60g Invert Sugar (see details below)
2g (1/4 tsp) sea salt
450g fine dark (bittersweet) chocolate (66% cocoa solids), finely chopped
15g unsalted butter, cut into cubes and at room temperature
75ml olive oil
500g tempered fine dark (bittersweet) chocolate to coat
Dried rosemary strips to decorate
1. Line a baking tray (sheet) with a non-stick baking mat and brush it
liberally with the Chocolate Cocoa Butter Solution.
2. Put the cream in a saucepan and bring to the boil. Add the
rosemary, then take off the heat, cover with cling film (plastic wrap)
and leave to infuse for 2 hours.
3. Pass the infused cream through a fine sieve (strainer) to catch the
rosemary. Return the cream to the saucepan, add the Invert Sugar and
salt and bring to the boil again. Take off the heat and leave to cool
until it reaches 65–70°C (149–158°F).
4. Melt the chocolate in a bowl over a bain-marie (water bath) to
about 45°C (113°F) and gradually add the cooled cream to the
chocolate. Continue to mix to form an emulsion. Add the butter and
continue to mix until fully incorporated. Gradually add the olive oil
and mix until smooth. Blend with a hand blender if necessary.
5. Pour the infused ganache on to the prepared baking mat and leave to
set overnight in a cool, dry area.
6. Brush the surface with chocolate cocoa butter solution and lay a
sheet of silicone (baking) paper on top of the ganache. Place an
acrylic sheet or baking tray (sheet) on top of that and, holding all
three, carefully turn them over so that the tray (sheet) is upturned.
Carefully peel away the non-stick baking mat. Score and cut the
ganache. Secure each chocolate on a dipping fork and dip in tempered
chocolate. Tap to shake off any excess and place on silicone (baking)
7. Decorate by sprinkling with dried rosemary strips and leave to
fully set for about 2 hours in a cool, dry area.
Chocolate Cocoa Butter Solution
Makes enough to brush about 3 trays (sheets)
60g cocoa butter, finely chopped
120g fine dark (bittersweet) chocolate (70% cocoa solids), finely chopped
Put the cocoa butter and chocolate in a bowl and melt gently over a
bain-marie (water bath) until it reaches 45°C (113°F) on a
thermometer. Leave it to cool slightly before using it to brush over
non-stick baking mats as required. Leftover solution will keep in an
airtight container for several months in a dry, cool area.