from Chef Santosh Tiptur of Co Co. Sala – Washington, DC
Yield: Makes 48 Chocolates
2 pounds tempered 55% dark chocolate
3 tablespoons glucose
1 cup sugar
1/2 teaspoon sea salt
1 cup heavy cream
2 large sprigs rosemary
1 1/2 tablespoons unsalted butter
2 1/2 tablespoons milk chocolate
Pour the tempered dark chocolate into 2 24-indent polycarbonate molds so that the chocolate lightly coats the bottom and sides of the molds, creating a shell. Reserve any extra for final dipping. Set aside to harden. Meanwhile, cook the glucose, sugar, and salt until they reach caramel stage. While the caramel is cooking, heat up the cream with the rosemary and infuse for 10 to 15 minutes. Whisk in the butter while warm. When the caramel reaches the desired color, stop the cooking process by adding the warm cream. Pour the mixture through a strainer over the milk chocolate and stir until all of the chocolate is melted. Whisk in the butter. When cool, pipe the caramel-chocolate mixture into the dark chocolate shells. Let the filling set overnight to harden. Remove the chocolates from the molds and hand dip in the remaining dark chocolate.