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Chocolate Rocks

When you eat as much as chocolate as me, it cost a lot. So I decided to learn how to manipulate chocolate. Now, I buy pack of 1 to 5kg of chocolate, which are of much better quality than regular tablet you could find in your supermarket. Then, I can do whatever I want with it. Here, if you have no mold, one of the easiest thing is to make 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.

Make small balls.

Roll in the mix chocolate + crisps and let it crystallize.

Enjoy !


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