Boil water and sugar; mix with coconut shredded, slightly roasted in the oven on baking sheet and plate at 150° C until a golden color. Cool to room temperature.
Gently melt the chopped chocolate in the microwave at a temperature of 35°c. Then mix all the ingredients.
Pipe into a mold of silicone and let harden in the refrigerator for about 30 mins.
Roast the almonds in the oven at 150°C until a light caramel color, cool to room temperature.
Chop the chocolate and melt it in a micro-wave. Stir vigorously, repeat this step until your preparation reaches 29/30°C, then add the roasted almonds.
Prick each rocher with a lollipop stick and dip them in the chocolate-almond mixture, place them on a stand to crystallize at room temperature.
