Rocks with dark chocolate couverture

Recipe

ingredients	preparation
500g caramelised almond sticks 250g Selección - Maragda - drops - 5 kg bag 15g Cocoa powder and cocoa products - Cocoa butter - drops - 3kg bucket	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.