for 12 – 16 pieces
100g dark or milk chocolate
50g dried cranberries
a pinch of sea-salt flakes (or fleur de sel)
¼ teaspoon of finely grated orange zest
Break the chocolate into pieces and put them in a bowl. Bring a saucepan of water up to the boil and hang the bowl of chocolate above, without the bottom of the bowl touching the water. Do not stir, but patiently wait until all the chocolate has melted. Cover a baking tray or large dish with a sheet of baking paper. Cut the stroopwafels into very small pieces. Take the melted chocolate from the heat and mix in the pieces of stroopwafel, the cranberries, the salt and, if you want, the orange zest. Using 2 teaspoons make small piles of chocolate mixture on the baking paper. Leave the rocks to cool and then harden in the fridge.
This recipe was developed for us by Janneke Vreugdenhil.