Cashew Chocolate Rochers
Ingredients
-
Dark Chocolate
100g
-
Cashews with Galangal and Turmeric
100g
-
Kampot Fleur de Sel
Optional
Line a baking tray with greaseproof paper. Cut the Cashew Nuts in half and set aside.
Melt the dark chocolate in a double boiler. Stir occasionally until smooth.
Remove the bowl from the heat and add the cashew nuts until they are well coated with the melted chocolate.
Drop spoonfuls of the chocolate and cashew mixture onto the prepared baking tray to form boulders.
Sprinkle with Fleur de sel, if desired.
Chill in the freezer for about 30 minutes or until the chocolate is set.
Once the chocolate has set, enjoy!
