Use of the perforated rock matrix (video):

Use of the perforated rock matrix (step by step):

1. If necessary, place a plastic sheet on the baking tray(s).

2. Prepare the rocher at a temperature close to 31°C for the chocolate as for the almonds, feuilletines, corn flakes... to avoid cooling the chocolate too much.

3. Fill the first side of the baking tray. The excess mixture is easily collected on the flat part of the perforated baking sheet.

4. Remove the rock plate.

5. Fill the other side.

6. the plate is ready.

7. Finally, put in the fridge.