Zubereitung Rocher-Pralinés

1. Briefly bring sugar and water to a boil, then let cool.
2. Mix in the almond sticks, followed by the powdered sugar.
3. Roast the mixture in the oven at 180 °C (fan oven) for about 15 minutes, until the almond sticks are golden brown. Stir regularly to prevent them from sticking together.
4. Melt the chocolate and temper it to 29 °C, then mix with the almond sticks.
5. Use a teaspoon to place small heaps on baking paper (about 40 pieces).
6. Allow to cool in the refrigerator for 10–15 minutes. Store in a cool, dark place.