Rocks with dark chocolate couverture

Recipe

ingredients	preparation
500g NAN-SA-AL70 250g CHD-O68MARA 15g NCB-HD703CV	Temper the cocoa butter and the couverture at 31°C. Mix with the caramelised almond sticks. Shape the rocks and leave to crystallize. Tip: when making the rocks, keep the temperature at 31°C.

ingredients

preparation

Temper the cocoa butter and the couverture at 31°C.
Mix with the caramelised almond sticks.

Shape the rocks and leave to crystallize. Tip: when making the rocks, keep the temperature at 31°C.