300 g Baton Almonds
25 g Cocoa butter
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.