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Honey-rosemary-pine nut

by Ramon Moratò

Liquid honey filling

  • 190 g flower honey
  • 10 g glucose syrup DE 60

Honey and rosemary ganache

  • 340 g rosemary infusion
  • 150 g flower honey
  • 100 g glucose syrup DE 60
  • 60 g dextrose
  • 1 g salt
  • 975 g alunga milk chocolate 40% cocoa
  • 215 g clarified butter
  • 60 g cocoa butter

Toasted pine nuts cream

  • 330 g pure pine nut paste
  • 64 g  cocoa butter
  • 1 g maldon salt
  • 80 g pailleté feuilletine

Honey-rosemary-pine nut

Recipe for about 4 moulds PC5062 of 40 units

Liquid honey filling

1. Mix the two ingredients and reserve

Honey and rosemary ganache

1. Make an infusion with 40 g of fresh rosemary cut into pieces in 350 g of water.

2. Filter after a few minutes and weigh the necessary 340g, dissolve the sugars and salt in the infusion.

3. Add to the chocolate and emulsify, finally add the fats.

4. Pre-crystallize at about 28ºC and pour into the moulds.

Toasted pine nuts cream

1. Melt the cocoa butter at about 40ºC.

2. Mix with the pine nut paste and pre-crystallize the whole at about 23ºC.

3. Finally add the salt and the Pailleté Feuilletine and pour into the moulds.

Others

Q.S. Fleur de Cao dark chocolate 70% cocoa

Q.S. Dark chocolate paint 1:1

Q.S. Gold powder dye

Assembly

1. Paint the molds with black paint and with the help of a skewer mark the angles of the mould.

2. Add a layer of gold powder and finish by moulding with dark chocolate.

3. Pour a dot of honey filling into the base and then the honey and rosemary ganache up to ¾ of the mould.

4. Finally, pour the pine nut filling and let it crystallize.

5. Finish by closing the mould with dark chocolate.

The products used in this recipe

PC5062