Easy
Makes: Approx 25 pc / 15 g each
-
Good to go
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Quick & easy (production)
- Shelf life:
- 6 months
- Conservation:
- Room temperature
Containing: 1 Component
White Chocolate Rochers
Ingredients: White Chocolate Rochers
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75 gAlmonds roasted Slivered
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75 gPecans roasted chopped
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45 gCacao Barry Paillete feuilletine
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1 gCacao Barry Mycryo
Preparation: White Chocolate Rochers
- 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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