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90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL
90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL

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.