Temper Chocolate according to tempering instructions.
Crush the Ruffles and V-cut chips into coarse pieces then add the tempered chocolate, mix them together in a plastic bowl until fully coated.
With two spoons, take a spoonful of tempered ruffles then shape into a coarse rochet then place them into a parchment papered tray then let it crystalize.
Add paprika on top of the rocher.
