Biarritz Rocher Recipe

Ingrédients

• 100 g of dark or milk chocolate
• 120 g of almonds cut into sticks
• 40 g of candied orange peel cubes

Matériel

• Cooking thermometer

Préparation

1. Preparation
   Toast the almond sticks in the oven at 160°C. Temper the chocolate. Add the almonds and orange peel cubes. Mix everything well. Using a spoon, form small clusters on a sheet of parchment paper. Refrigerate for 15 minutes to allow the chocolate to set before peeling them off the paper. Store in a cool, dry place for up to 1 month.