Creamy chocolate with rosemary and orange recipe
There are some ideas that enter my mind and start pounding, it happens like this in the kitchen, some combinations come to mind and until I try them, it seems like something is missing…
I had been thinking for a few days about how to structure a small chocolate pastry with an unusual combination
Being a lover of herbs and aromas, combining the full aroma of rosemary with chocolate and orange excited me… As soon as I had the time, I got to work… The main issue is always time; working full-time, it’s not always easy to find the time to shut myself in the kitchen…
Then, shutting oneself in the kitchen is not enough, not for me, I like to read and discover the origins of what I use, to give an imprint, I’m passionate about herbs and writing, especially poetry, so finding the time to do everything leads me to allocate the nighttime hours, mainly for studying and writing, so I can dedicate the daytime to other tasks…
Back to the recipe… Chocolate, rosemary, and orange
Chocolate has its own particular aroma and scent, even strong when dark, so a dose was needed to allow a good aromatic contrast, without weighing down the taste. Some aromatic herbs used in the kitchen create a “detergent effect” I wanted to avoid… Adding some orange zest, between sweet and bitter, a scent that goes well with rosemary, seemed like the right combination
I have others in mind, and also thinking about Christmas to make small gifts, I can vary the aromatic notes and I like this a lot, so I don’t get bored!
- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 1 Hour
- Portions: 16 pieces
- Cooking methods: No baking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Chocolate, rosemary, and orange zest
- 8.8 oz 50% dark chocolate
- 1/2 cup heavy cream
- 1 oz candied orange
- 10 leaves rosemary (fresh, 10 needles)
- 1.4 oz brown sugar
- 1.8 oz dry biscuits
Tools
The beauty of this pastry is that it doesn’t require many tools… A bowl to heat the cream and mix, a rolling pin, and a cookie cutter
Steps
Grind, mix…
After preparing all the ingredients, in a coffee grinder combine the rosemary, orange, and brown sugar, and grind finely.
In a bowl, combine the chopped chocolate, the aromatic mix, and the cream heated to about 176°F; mix carefully until you obtain a homogeneous mixture. If needed, microwave for a few more seconds. You will get a soft and shiny chocolate.
Break the biscuits coarsely, mix them with 40% of the chocolate, blend well, and pour the mixture onto parchment paper, leaving the rest to cool at room temperature.
Cover and use the rolling pin to create a sheet about 0.4 inches thick… Let it rest in the refrigerator to achieve good hardness.
Using the cookie cutter, cut small disks with a diameter of 1.2 inches
Arrange the bases and transfer the rest of the chocolate into a piping bag with a star nozzle
Then proceed to distribute the creamy on each disk forming a small mound…
Decorate as desired with small sugar decorations, candied zest…
Christmas glitter… Your creamy chocolate rosemary and orange is ready!
It can be stored in the refrigerator for a few days, it is a delicious gift idea to package in Christmas cups; you can also make a single disc and decorate with small tufts, as a dessert for the end of a meal or a tea with friends
