Easy
Makes: Approx. 25 pc of 15 g each (8cm x 2 cm)
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Good to go
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Quick & easy (production)
Enjoy these crunchy delight made from dark chocolate and almondsEnjoy these crunchy delight made from dark chocolate and almonds
- Shelf life:
- 6 months
- Conservation:
- Room temperature,
Containing: 1 Component
Dark Chocolate Rochers
Ingredients: Dark Chocolate Rochers
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150 gAlmonds roasted Slivered
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30 gIBC blackberry sugar crunches
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1 gCacao Barry Mycryo
Preparation: Dark Chocolate Rochers
- In a bowl melt the chocolate at 34.5 ℃
- Add the sifted mycryo and mix well using a spatula
- In a bowl mix together the almonds, blackberry crunches 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℃
- Unmold and decorate with a small square chocolate piece and IBC milk crunch gold
Tools
- Thermometer
- Microwave
- Bowl (s)
- Silicone mold
- Spatula
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