WHITE CHOCOLATE STRAWBERRY ROCHER
An original recipe by Chef Sarah Tibbetts
Category: Truffles, bonbons and candies
Makes 8 to 10 pieces
4 ¼ oz (120g) flake cereal
1 1/3 oz (40g) granola
2/3 oz (20g) freeze dried strawberries
3 ½ oz (100g) slivered almonds, toasted
2 1/8 oz (60g) shortbread cookies
15 oz (425g) Ivoire 35% White Chocolate
- Combine all ingredients except chocolate.
- Temper the chocolate, Ivoire 35% White Chocolate, and add to thoroughly coat the mixture.
- Immediately spread onto a silpat or parchment lined half sheet pan and let crystallize completely in a cool, dry place.
- Store in an airtight container.