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Praline rochers

Here is how to prepare your own chocolate rochers with a chocolate praline filling covered in milk chocolate and chopped torrified almonds.

191K 4.2/5 based on 25 reviews

Last modified on: August 28^th 2011

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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

Change these quantities to make:

5 chocolates rochers 15 chocolates rochers 30 chocolates rochers 45 chocolates rochers

Change measures:

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Times for this recipe

Preparation: 1 hour 3 min.

Resting: 2 hours

Cooking: 10 min.

All in all: 3 hours 13 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - 10 min.

Melt 200 g milk chocolate over a bain-marie.

Stage 2 - 1 min.

Remove from the heat, then add 200 g Praline...

Stage 3 - 7 min.

... and mix thoroughly.

Stage 4 - 1 hour

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 - 20 min.

Meanwhile, torrify the almonds: heat the oven to 150°C (300°F) and leave 100 g whole almonds on a baking sheet 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 - 5 min.

Turn out the chocolate pralines.

Stage 7 - 10 min.

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 - 20 min.

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 - 1 hour

Then place the rocher upright on a sheet of cooking parchment 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.

Stage 10

Now your rochers are ready. They will keep better in the fridge, but this is not essential.

Remarks

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.

Keeping: A few days in the fridge.

Source: Home made.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
3,479 Kcal or 14,566 Kj	56 gr	317 gr	221 gr
174 %	21 %	30 %	33 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
535 Kcal or 2,240 Kj	9 gr	49 gr	34 gr
27 %	3 %	5 %	5 %

Per chocolate rochers
Energetic value	Proteins	Carbohydrates	Fats
232 Kcal or 971 Kj	4 gr	21 gr	15 gr
12 %	1 %	2 %	2 %

% 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).

Possible allergens in this recipe: Milk, Nuts

How much will it cost?

For 15 chocolates rochers : 7.78 €
Per chocolate rochers : 0.52 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

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