Bonbon Esmeralda Rosemary & Lemon

Heat the water and lemon juice with the pectin and the 70g sucrose.
Add the 840g sucrose and glucose syrup.
Boil until 70/75° Brix.
Incorporate citric acid.
Set aside. 
Sieve through a thick mesh to break the structure of the gel before use.
Incorporate lemon peel and sansho.
Set aside.

Infuse 45g fresh rosemary in 500g hot water. After a few minutes, strain.
Weigh out 450g of the infusion and dissolve the sugars and salt.
Pour over the coverture-anhydrous butter mix. 
Emulsify correctly and temper at 32°/33°C.

Coloured green chocolate gun spray: Zéphyr™ white chocolate and green colouring

Temper the deep green gun spray and with an airbrush, spray the semi-sphere moulds.
Repeat the operation with the coloured green chocolate gun spray.
Finally temper the Esmeralda dark chocolate couverture and line the moulds.
Pipe a dot of lemon and sansho gel in the moulds.
Next, fill the mould with the fresh rosemary and Esmeralda ganache.
Leave to crystallise a few hours and cover.
Unmould and paint with green paint, creating a droplet effect on the chocolate.
Set aside.