300 g chocolate spread
50 g almond powder
50 g shortbread cookie
50 g of toasted almonds
200 g milk chocolate
50 g crushed toasted almonds
1* Put the almond powder in a preheated oven at 170°C for 10 minutes to brown it slightly.
2* Mix the almond powder with the chocolate spread and let it harden in the refrigerator.
3* Crush the shortbread cookies and set them aside.
4* Melt the milk chocolate in a double boiler and stir in the crushed toasted almonds.
5* Make balls with the chocolate spread and stuff them with the whole roasted almonds.
6* Dip the balls in the crushed cookie and then in the melted chocolate and place them on a grid or sheet of parchment paper.
7* Allow to harden, then arrange the chocolate rochers in paper cases.