White Chocolate Rocks

Preparation info
    • Difficulty


Appears in
Sepia: The Cuisine of Martin Benn

By Martin Benn

Published 2014

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


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