Green Olive and Rosemary
A dark chocolate shell filled with a layer of white chocolate green olive ganache followed by a layer of dark chocolate rosemary ganache.
My first thought when I saw this recipe was “No Way.” Clearly, I am not a highly trained chef like Micael Recchiuti who created this recipe because the moment I tasted this bonbon I was very pleasantly surprised. The flavors go together very nicely with sweet and savory complementing each other perfectly. Learning from chef Recchiuti was a fun experience and it turned out we both had connections to the 2026 NASA Artimis space shuttle trip to the moon. Chef Recchiuti was hired to create chocolate bonbons that went with these astronauts to space. Yes! Chocolate bonbons have been to space! And my cousin was the head of communications for the Artimis expedition. It was a really fun way to connect as I was learning new exotic recipes for chocolate bonbons. A small reminder that trying new things “big” (as a trip outer space) or “small” (as a chocolate bonbon) is a recipe for a satisfying life…and a good story.
(Recipe complements of Michael Recchiuti Chocolate Bootcamp May 2026)
INGREDIENTS: Dark chocolate (cocoa mass, sugar, cocoa butter, soy & sunflower, vanilla), white chocolate (sugar, cocoa butter, whole milk powder, soy & sunflower lecithin, natural vanilla flavor), cream, butter, green olives, water, invert sugar, glucose, rosemary, cacao butter, salt, colored cocoa butter (cocoa butter, mica, titanium dioxide, Blue 1, Blue 2, Red 3, Red 40, Yellow 4, Yellow 5, Yellow 6).
CONTAINS: Milk, Soy
Net Weight for one Bonbon: 11.5g
This product is homemade, is not prepared in an inspected food establishment and must be stored and displayed separately if merchandised by a retailer.
Made by: Magical Moments: Stories in Cacao LLC, ODA UIN: AG-R1105851UIN, Tualatin, OR 97062 | Phone: 971-221-6205
Prepared in a residential dwelling that is pet-free and child free, however, is not allergen-free and uses equipment and space that also works with all common allergens.