Rosemary Green Olive Enrobed Bonbon

Unusual flavors come together in this rosemary green olive bonbon by Chef Michael Recchiuti, whose enrobed bonbons are unmistakably delicious!

This bicouche bonbon is audacious and unique. It’s an enrobed statement piece, which is precisely why you need to add it to your repertoire.

The first layer is a dark Valrhona Guanaja and milk Bahibé chocolate ganache infused with earthy rosemary.

The second, on the other hand, is an Ivoire 35% white chocolate ganache with a twist of homemade dehydrated green olive paste.

Both Mediterranean flavors bring out the best of each other’s notes and turn white, milk, and dark chocolate into a beautiful new tasting experience. This is why you’ll always find it in Michael Recchiuti’s bonbon box.

In this class, you will also learn:

• How to use creamy cacao butter to pre-crystallize your enrobed ganache.
• How to make a top and bottom chablon for sharp squares that are easy to coat.
• Why you should always use dextrose when adding fresh herbs to your recipes.

What are you waiting for? Make Chef Michael Recchiuti’s rosemary green olive enrobed bonbon today!