Recipe for a fifteen rock recipe:
Accessories :
Mixing bowl
Tea spoon
Ingredients:
200 g of organic Peruvian chocolate with 65% cocoa in pastilles*, developed
200 g fresh, dried blueberries at room temperature
(Important: If the blueberries are wet, pat them dry with paper towels - the moisture will cause the chocolate to thicken instantly)
Preparation:
Bring the chocolate to the point (see Tempering the couverture chocolate );
Pour tempered chocolate into a small mixing bowl;
Pour the blueberries into the bowl and mix gently but quickly with a teaspoon;
Without wasting time, use a spoon to arrange the blueberry chocolate into small rocks on a sheet of waxed paper;
Cool for a few minutes in the refrigerator
Store these chocolates in a cool place and consume them within 5 days.
* Available at Érico in our selection of products for preparing pastries and chocolates
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