Dark Chocolate Rochers

Dark Chocolate Rochers

  • Good to go
  • Quick & easy (production)
Enjoy these crunchy delight made from dark chocolate and almonds
Level:
Easy
Makes:
Approx. 25 pc of 15 g each (8cm x 2 cm)
Shelf life:
6 months
Conservation:
Room temperature,
Demonstration video<span>Dark Chocolate Rochers</span>
Demonstration videoDark Chocolate Rochers

Dark Chocolate Rochers

Ingredients

Preparation

  • 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

Featured Ingredients

For an Optimal Taste and Visual Appeal of your Finished Products

You might also love

Expand Your Menu to Indulge Your Customers and Boost your Sales