– 350g 66% dark couverture chocolate
– 100g good green pistachios
– 100g golden raisins soaked in cognac
Temper the almonds at 30°C, then the pistachios and well drained golden raisins. Add the 66% dark couverture chocolate at the correct temperature. Mix well, then use a spoon to create a “rocher” form on a guitar sheet or in Flexipan moulds for a more even appearance.