For 15 chocolates rochers, you will need:
1 200 g milk chocolate 2 200 g Praline 3 100 g whole almonds 4 150 g milk chocolate Total weight: 650 grams
How long does it take?
Preparation Resting Cooking Start to finish 1 hour 3 min. 2 hours 10 min. 3 hours 13 min. Keeping:
A few days in the fridge.
At what time? When will I finish if I start the recipe at a certain time? When should I start for the recipe to be ready at a certain time? Work this out...
Step by step recipe
This recipe in GIF
Stage 1 -
Melt 200 g milk chocolate over a bain-marie.
Stage 2 -
Remove from the heat, then add 200 g
Stage 3 -
... and mix thoroughly.
Stage 4 -
Divide this mixture between small moulds (preferably silicon as this is makes them easier to turn out). I used what I had to hand: moulds for mini "cannelés".
Put the filled moulds in the fridge to cool for one hour.
Stage 5 -
Meanwhile, torrify the almonds: heat the oven to 150°C (300°F) and leave 100 g whole almonds on a
in the oven for 15 minutes.
This "torrefaction" dries the almonds, rather than cooking them, and makes them crunchier.
Chop the almonds with a knife, or chop in the blender for 2 or 3 seconds, to keep a fairly coarse texture.
Stage 6 -
Turn out the chocolate pralines.
Stage 7 -
Melt 150 g milk chocolate over a bain-marie in a fairly narrow container, such as a cup, to make coating easier.
When this is completely melted, add the chopped almonds and mix well.
Stage 8 -
Stab a fork into a chocolate praline, then dip in the melted chocolate and almond mixture to coat all over. Don't worry about the "underside".
Note: This is the trickiest part of the recipe; it's not easy to get a thin, even coating, especially when you first try it, but you'll soon get the idea.
Stage 9 -
Then place the rocher upright on a sheet of
laid on a baking sheet.
Coat all the rochers like this, then put the baking sheet in the fridge to cool for about an hour until the coating is set.
Now your rochers are ready. They will keep better in the fridge, but this is not essential.
You can make the rochers softer by increasing the proportion of praline and decreasing the chocolate accordingly. The more praline, the softer they will be.
You can use almond or hazelnut praline, whichever you prefer. Personally, I find that hazelnut praline in the filling goes well with the almond coating. If you have any of coating mixture left over, shape this into small chocolates. When cooled, these are delicious with a cup of coffee. Nutritional information
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman ( change to a man). How much will it cost?
For 15 chocolates rochers : 5.86 € Per chocolate rochers : 0.39 € Note : These prices are only approximate
Source Home made More recipes?This recipe uses (among others)
Praline: You can get more informations, or check-out other recipes which use it, for example: Succès praliné (praline meringue), Paris-Brest, ... All Whole almonds: You can check-out other recipes which use it, like for example: Piped petits-fours, Chocolate Truffles, Crusty pistachio, almond and apricot flan, Apple Batter Puddings, Frozen Nougat, ... All News list of cooking-ez.com
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