White Chocolate Rocks

• 200 g (7 oz) white couverture chocolate, chopped
• 34 g (1¼

Melt the chocolate over a double boiler to around 40°C (105°F). Add the maltodextrin and, using a whisk, mix through until the chocolate starts to clump together. Use your hands and pinch off little rock-like pieces.

Heat a medium frying pan over medium–low heat and add the white chocolate pieces. Swirl the pan to heat through and make the rocks smooth and firm. Remove the pan from the