Chocolate rochers

1. Chop almonds and hazelnuts. Small dice the candied orange peels. Put some aside, and mix the rest with the dried fruits. Using a bain-marie, melt the chocolate. When it is smooth, fold all dried fruits at once and stir well.

2. Oil a parchment paper sheet. Make some small heaps. Sprinkle with the shredded coconut and garnish with some diced candied orange peels. Let set and refrigerate. Serve the rochers in coloured truffle cups. It goes well with coffee.

Photo credit: Sucré Salé