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StarChefs

    Rosemary Fleur de Lys

    Adapted by StarChefs.com
    December 2011
    Yield: 133 chocolates

    INGREDIENTS:

    ½ tablespoon chopped fresh rosemary
    12 ounces heavy cream
    1 pound El Rey 73% dark chocolate
    4 ounces inverted sugar
    Prepared chocolate shells

    METHOD:

    Steep the rosemary in the cream overnight. Strain. Melt chocolate until just a few chunks remain. Put the chocolate into a food processor. Meanwhile scald the rosemary-infused cream and pour into a food processor to create an emulsification. When the ganache cools to below 95°F, pipe into prepared shells.

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