Hey there! Just wanted to wish everyone a very sweet and happy Valentine’s Day with this chocolate treat. I hope you enjoy these dark chocolate bon-bons with rosemary ganache filling.
May you find yourself surrounded with lots of sweet and kind love–not just today, but every day.
1. This recipe requires a technique called tempering. To make things short, the temperature of the chocolate increases and then decreases so that the end result is a glossy, shiny, and streak-less chocolate that possesses a nice snap. I don’t explain the methods ( which are seeding, cool water, and tabling) in this recipe, but there is a lot of information out there of how to do so. I can also provide explanations if anyone would like me to.
2. This recipe requires a bon-bon plaque. The best quality plaques are made from heavy polycarbonate plastic and they will give chocolate its best shine and are nearly indestructible. However, I’ll tell let you in in a little secret and say that I bought mine in Sur La Table for $ 2.95. They are plastic and not quite as durable, but they did the trick just fine.
about 10 oz 70% dark couveture chocolate (this chocolate is used for tempering, so be sure that it’s couverture)
3 sprigs of fresh rosemary (about 2 grams each)
4 oz heavy cream
2 oz white chocolate, finely chopped
1/4 vanilla pod (or 1 gram)
1. Place one sprig of rosemary on a sheet tray and bake at 450 F for about 10-15 minutes, until fresh rosemary becomes dry and crunchy.
2. Remove rosemary leaves from stem. Grind leaves in a mortar and pestle until leaves resemble powder. Set aside for later use.
3. Temper chocolate using whichever tempering technique you prefer and fill bon-bon plaques with tempered chocolate. Fill cavities with tempered chocolate. Grab plaque from two corners and vibrate it to release air bubbles from the chocolate. Be sure to hold end of tray and tap multiple times. Hold opposite end of tray and tap multiple times. Knock out chocolate into bowl, tapping and scrapping with bench scraper or spatula so that chocolate comes out. Place plaque upside down over parchment and drain for less than 60 seconds. Pick up plaque and give it a last scrape. Put plaque in the fridge so that chocolate sets completely.
4. Bring heavy cream to a simmer in a small pot and place two rosemary sprigs and vanilla pod in heavy cream. Cover pot and allow heavy cream to infuse with the rosemary and vanilla for about 30 minutes. Remove rosemary and vanilla pod from heavy cream and scrape vanilla seeds into cream. Uncover pot and bring cream to a simmer again.
5. Place white chocolate into a bowl and pour simmered heavy cream over white chocolate. Allow cream and chocolate to rest for about a minute so that chocolate softens and melts. Stir mixture gently from the center until everything is well combined. Add 1/2 tsp rosemary powder to ganache and stir. Allow ganache to cool completely at room temperature.
6. Place rosemary ganache into a paper cone or a piping bag with a small piping tip. Fill each cavity with rosemary ganache just below surface.
7. Re-temper chocolate and pour it on top of plaque to fill all cavities.
8. Smooth with scraper or spackle knife, removing excess chocolate. Allow chocolate to set completely.
9. Turn plaque over and bang firmly to release chocolate bon-bons.
10. Place a small pinch of rosemary powder over the upper right corner of each bon-bon for décor.