White Chocolate Rochers

Panagiotis Samaras

Easy

Makes: Approx 25 pc / 15 g each

Good to go
Quick & easy (production)

Shelf life:: 6 months
Conservation:: Room temperature

Containing: 1 Component

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Demonstration video<span>White Chocolate Rochers</span>

Demonstration videoWhite Chocolate Rochers

75 g

Almonds roasted Slivered
75 g

Pecans roasted chopped
45 g

Cacao Barry Pailleté Feuilletine™
45 g

Cacao Barry Paillete feuilletine
1 g

Cacao Barry Mycryo

In a bowl melt the chocolate at 33.5 ℃
Add the sifted Mycryo and mix well using a spatula
In a bowl mix together the almonds, pecans, and feuilletine
Mix it a couple of times to distribute the ingredients properly
Add the ingredients to the chocolate and mix until well coated
Cast in a silicon snack bar mold (8cm x 2cm)
Allow it to rest for minimum 3 hours at 18℃
Remove and decorate with a small square chocolate piece and a chopped pecan

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