Gluten free rocher light
Melt part of the chocolate in a bain-marie (300 g), as soon as it is completely melted always in the saucepan, over low heat, add the peanut butter and stir, after a minute pour in the coconut milk, vanilla and agave syrup. Mix all the ingredients well for a few minutes and then pour everything into a glass bowl. Let it cool for 10 minutes and then transfer to the refrigerator for 2 hours. After 2 hours, melt the remaining chocolate in a saucepan. Take the chocolate back from the fridge, when the mixture has taken shape, remove with a spoon and form balls with your hands, the size depends on your tastes. In each ball insert a whole hazelnut and continue to shape the sphere in your hands. Roll the balls in the chopped hazelnuts and dip them in the melted chocolate and leave the other half with only the grain. Let it dry in the fridge for 30 minutes. The gluten-free rocher chocolates are ready!