Bakers at home Chocoladerotsjes



  • Baking Paper

  • Baking tray

  • Mixing bowl

  • Spatula

  • Tabelspoon


  • Recipe for 35 rocks

  • Roast the almond sticks to a beautiful golden yellow color in the oven, 145 ° C for 30 minutes, check regularly.

  • Let it cool down nicely to room temperature.

  • Melt the cocoa butter to 40 ° C and store it at 40 ° C.

  • Temper the dark chocolate in a bain-marie or in the microwave.

  • Mix the warm cocoa butter with the toasted almond sticks.

  • Then add the tempered chocolate and mix briefly.

  • On a plate covered with baking paper and with the help of a tablespoon form small piles.

  • Let it set at room temperature.

Tips for extra finishing

  • You can always use a different type of chocolate, but watch out for the tempering temperatures as they vary.

  • You can also use other nut and seed mixes instead of almond sticks.

Products in this recipes


Callebaut Dark Chocolate Callets 811 (54.5%) 2,5kg Callebaut

Finest Belgian Chocolate – Dark Recipe n° 811 Many chefs' n° 1 chocolate for great taste, perfect workability and endless pairing possibilities. (standard fluidity 3 drops) rich cocoa - balanced - smooth - fruity hints