Chocolatiers
Praliné rochers with hazelnut crunch
Rochers with a praliné centre, rolled in hazelnut crunch for an intense crunch and a rustic finish. A chocolate-making classic, quick to make.
Ingredients
- 200 g Silly hazelnut crunch
- 150 g praliné
- 300 g couverture chocolate
- 50 g cocoa butter
Preparation
- Melt 100 g of chocolate and mix it with the praliné and half the hazelnut crunch.
- Form small balls and leave to set in a cool place for 20 minutes.
- Temper the remaining chocolate, coat each rocher, then roll them straight away in the hazelnut crunch.
- Leave to set at room temperature before tasting.
Silly products used
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