Chocolate Rocks Recipe

Melt the milk chocolate in a double boiler, then off the heat, add the praline paste and mix well. Fold in the feuilletine and mix gently. Pour the mixture into the silicone molds.

Melt the chocolate in a double boiler with neutral oil.

The coating Toast the chopped almonds in a pan. When they are nicely browned and warm, fold them into the melted dark chocolate mixed with neutral oil.

Unmold the very cold treats, then dip them one by one into the glaze and retrieve them using a chocolate fork, but if you don’t have one, a regular fork will do. Drain the treats on a rack and then place them on a baking sheet lined with parchment paper.

Finally, let them chill again. The treats can be stored in an airtight container in a cool place.