Rosemary Duo Chocolate Panning Sugar Reduced

Melt the Belcolade Pure Prime Pressed Cocoa Butter and infuse the fresh rosemary for 24 hours.

Melt the Belcolade Selection Lait Sugar Reduced Cacao-Trace and mix with the infused Belcolade Pure Prime Pressed Cocoa Butter.

Start first with the Belcolade Selection Lait Sugar Reduced Cacao-Trace, finish with the Belcolade Selection Noir Sugar Reduced Cacao-Trace. Coat the rice Crunchy, little by little with a ladle.

Follow the correct parameters for the cooling and speed. (8-12°C Cooling, 50% Speed) to obtain a smooth surface.

(4°C cooling, 35-40% speed)