# Chocolate Rocks # Ingredients ## For the inside - 180 g of pralin - 60 g of chocolat (dark preferably) ## For the outside - 150 g of dark chocolate (65%) - 75 g of crunchy stuff (nuts, corn flakes) # How to a. First the inside: 1. Melt and mix the chocolate to the pralin 2. Let it cool down to obtain a solid mixture (10-15°C is okay, but the fridge also) 3. Form small balls of approximately 1 cm diameter 4. Let it cool again if you used your hands to form the balls b. Next, the outside: 1. Mix if necessary the "crunchy stuff". Avoid mixing too hard, otherwise you will loose the crunch. 2. Melt the chocolate and add the crunch 3. NB: you do not need to temperate the chocolate 4. Roll each ball in the mixture, and put it on a cooking cheat. 5. Do one ball at a time, otherwise you may loose / destroy some in the chocolate 6. Let it cool for an hour, or until the chocolate cristllized # Variants ## Possibilities for Crunchy Material - Roasted nuts (walnuts, almond, hazelnut) - Cereals (cornflakes) - Roasted buckwheat seeds - None - None and add dark chocolate powder ## Bounty There is no "pralin" for coconut. Instead, mix the (dry) coconut to get almost a cream. Then, melt white chocolate. For the proportion, 120g of coconut for 120g of white chocolate is a better mix. (pralin is 50% nuts, 50% sugar, so this mix allows to add the sweetness without the sensation of raw sugar) Here, you don't want balls. Instead, put the mixture of white chocolate + coconut on a cooking sheet. Block the mixture to get a thick layer. When it is solid, cut it with a nife to get the desired size. Then, do not add crunchy stuff for the outside. Temperate the chocolate to get a nicely cristallized chocolate. Then, when the chocolate is still uncristallized, put a mark with a fork. # Gallery The chocolate cream used to form the ball must be solid. ![](/images/rochers/000_v1.jpg) Make small balls. ![](/images/rochers/001_v1.jpg) Roll in the mix chocolate + crisps and let it crystallize. ![](/images/rochers/004_v1.jpg) Enjoy ! ![](/images/rochers/002_v1.jpg)