Method Ingredients Dark/Milk/White chocolate 100 gm Roasted Slivered Almonds A/R Corn flakes/Rice crispies A/R 1. Melt the desired chocolate (dark/milk/white) over Bain Marie. 2. Temper chocolate according to the temperature curve of each chocolate, respectively. 3. Add slivered almond/corn flakes/rice crispes to the tempered chocolate. 4. Gently mix with spatula and allow the chocolate to coat around it. 5. Drop spoonful of the mixture onto a baking tray lined with baking paper using 2 spoons. 6. Allow it to crystallize. ROCHERS (ALMOND / CORNFLAKES) Ingredients Method Dark/Milk/White chocolate 100 gm Dry Apricots/Figs A/R Candied orange A/R Candied strawberry A/R Candied kiwi A/R 1. Melt the desired chocolate (dark/milk/white) over Bain Marie. 2. Temper chocolate according to the temperature curve of each chocolate, respectively. 3. Wipe the fruits and dip them into tempered chocolate. 4. Allow it to crystallize. CHOCOLATE DIPPED FRUITS 19
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