Rosemary Orange Chocolates (Cut Chocolates)

For the rosemary orange pralines, first prepare the ganache. Rinse rosemary with cold water and shake dry. Bring the cream to a boil in a saucepan with the rosemary sprig. Remove from heat and let steep, covered, for 15 minutes. Chop the candied orange peel very finely.

Chop the chocolate. Fish out the rosemary sprig from the cream and bring the cream back to a boil. Add the chopped chocolate and stir over very low heat until the chocolate has dissolved and a homogeneous mass has formed. Now stir in the butter and the candied orange peel. Spread the ganache about 1 cm thick on a plate, the easiest way is to use a metal frame as a border. Let cool overnight. Cut the cooled ganache into shapes (rectangle, square).

Prepare the chocolate coating for the dunking mixture or use pre-made dunking mixture from a specialty store. Dip the cooled ganache bricks into the chocolate coating using a pair of chocolate tongs, carefully wipe the coated bricks around the edge of the bowl to avoid “feet”, and place on a wire rack to dry. Decorate with very finely chopped candied orange peel.

Store the rosemary orange pralines in a cool, dark place and consume within 3 weeks.

Preparation Tip:

Flavor the rosemary orange pralines by adding a little Grand Marnier to the ganache. Instead of rosemary, you can also use fresh thyme sprigs to make delicious thyme orange pralines.

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