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Rochets fondants aux amandes de la Chocolaterie Saive

Almond batons; 65% high-quality plain chocolate; S2 sugar; water.

Arrange your almonds in a dish (to go into the oven), pour in a bit of water and sprinkle all of the almonds with sugar. Place the dish in a 180° oven and regularly mix the almonds so that they do not burn (cooking is finished when the water has evaporated and the almonds are golden). Leave to cool. Melt the chocolate in a bain marie and add the almonds. Mix it all and arrange the “dough” on a dish with greaseproof paper using your teaspoon and leave to harden. When the chocolate is well hardened, the chocolates can be easily removed from the sheet of paper. Variation: puffed rice instead of almonds.