Crispy Rosemary Rochers

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Toss and mix all together the dry ingredients/inclusions.
Set aside.
Pour tempered chocolate into dry ingredients and fold-in well.
Using a teaspoon, carefully scoop a little amount at a time and set onto a parchment/grease proof sheet.
Cool and allow to set.
They should look like blobs of rocks.

What is Tempering

Tempering is an extremely important process when working with chocolate.
It is essential for obtaining a beautiful shine and the right hardness, shrink strength and breaking characteristics.
Belcolade’s tempering process involves the pre-crystallisation of the cocoa butter in the chocolate, thereby transforming the former into a stabile crystalline form.
This is essential whenever you use chocolate in solid form.

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