Assortment of Rocks.

White Rocks

Ingredients

  • 210 g.
  • Miravet
  • 90 g.
  • Crema Vela Bianca
  • 90 g.
  • Crunchy Crep

Elaboration

Melt Miravet and Crema Vela Bianca. Mix it all with Crunchy Crep.

Milk Rocks

Ingredients

  • 210 g.
  • Mara
  • 90 g.
  • Crema Vela Bianca
  • 75 g.
  • Nibs Cacao

Elaboration

Melt Mara and Crema Vela Bianca. Mix it all with Nibs Cacao.

Black Rocks

Ingredients

  • 210 g.
  • Haya 60%
  • 90 g.
  • Nocciola Vela
  • 90 g.
  • Crunchy Crep

Elaboration

Melt Haya 60% and Nocciola Vela. Mix it all with Crunchy Crep.

Red Fruit Rocks

Ingredients

  • 150 g.
  • Miravet
  • 65 g.
  • Sacher Blanca
  • 25 g.
  • Dried red berries

Elaboration

Melt Miravet and Sacher Blanca. Mix it all with the red berries.

Assembly and finishing

    1.Place small Rocs piles in baking paper on a tray and crystallize it.

    2.Make pure chocolate drops and join the Rocs above.

Temperatures and baking time are tentative.

Recipes

Hazelnut-Chocolate Cake

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Fresh Cake Three Chocolates

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Brûlée with Almond and Coconut

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Gelified Lemon Pie

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