Easy
Makes: 25 pc / 15 g each
-
Good to go
-
Quick & easy (production)
Try these crunchy and tasty Milk Rochers todayTry these crunchy and tasty Milk Rochers today
- Shelf life:
- 6 months
- Conservation:
- Room temperature,
Containing: 1 Component
Milk Chocolate Rochers
Ingredients: Milk Chocolate Rochers
-
160 g823NV-595
-
1 gCallebaut Mycryo
-
75 gAlmonds roasted Slivered
-
75 gchopped & roasted Hazelnuts
-
30 gMona Lisa salted caramel crispearls
Preparation: Milk Chocolate Rochers
- In a bowl melt the chocolate at 33.5 ℃
- Add the sifted mycryo and mix well using a spatula
- In a bowl mix together the almonds, hazelnuts, crispearls and feuilletine
- Mix it a couple of times to distribute the ingredients properly
- Add the ingredients into the chocolate and mix until well coated
- Cast in a silicon snack bar mould (8cm x 2cm)
- Allow it to rest for minimum 3 hours at 18℃
- Remove and decorate with a small square chocolate piece and a chopped hazelnut
Tools
- Thermometer
- Microwave
- Bowl (s)
- Silicone mold
- Spatula
Need support with your chocolate confections?
- Find troubleshooting guides & tutorials
- Chat live with an advisor chef and find the right solution to your challenges
Comments