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March 2011 Recipe

Rosemary Truffles

225 g   Heavy cream
225 g   Honey
906 g   Peter's® Burgundy® semisweet chocolate 115°
8 g   Fresh rosemary
3.5 g   Invertase
    Skim milk (as needed)
    Peter's® Broc® milk chocolate

Bring cream to boil. Simmer fresh rosemary for 5 min, then strain. Use skim milk to return rosemary infused cream back to original weight. Wisk in honey. Wisk in melted (110°-115° F) Peter's® Burgundy® semisweet chocolate and mix until consistent. When cooled to less than 130° F add invertase. Deposit into Peter's® Broc® milk chocolate shells. Let stand for 1 hour. Bottom using Peter's® Broc® milk chocolate.

Yield: 200 truffles