Rocks with dark chocolate couverture

Recipe

Ingredients	Preparation
250g Maragda 15g Cocoa butter	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.