I made an orange flavoured chocolate rocher (which means rock in French).The flavor of the caramel matches well with the chocolate .
I always make this recipe around Valentine's Day.
Temper the sweet chocolate at different temperatures. 50 to 55℃ (melting temperature); 27 to 29℃ (process temperature); 31 to 32℃ (adjustment temperature).
Enjoy Japanese food around the world.