Praline rochers


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
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Last modified on: August 28th 2011

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For 15 chocolates rochers, you will need:
  • 1 milk chocolate 200 g milk chocolate
  • 2 Praline 200 g Praline
  • 3 whole almonds 100 g whole almonds
  • 4 milk chocolate 150 g milk chocolate
  • Total weight: 650 grams

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?
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Step by step recipe


Stage 1 - 10 min.
Praline rochers
Melt 200 g milk chocolate over a bain-marie.

Stage 2 - 1 min.
Praline rochers
Remove from the heat, then add 200 g Praline...

Stage 3 - 7 min.
Praline rochers
... and mix thoroughly.

Stage 4 - 1 hour
Praline rochers
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.
Praline rochers
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.
Praline rochers
Turn out the chocolate pralines.

Stage 7 - 10 min.
Praline rochers
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.
Praline rochers
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
Praline rochers
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
Praline rochers
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
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe60 20 %320 30 %220 30 %3,480 170 %14,570 170 %
Per 100 g8 3 %50 5 %30 5 %540 30 %2,240 30 %
Per chocolate rochers3 1 %20 2 %10 2 %230 10 %970 10 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per 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 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Praline
Praline

You can get more informations, or check-out other recipes which use it, for example: Succès praliné (praline meringue), Paris-Brest, ... See them all 2

Milk chocolate
Milk chocolate

Like these other recipes: Chocolate rice pudding, Mousse with two chocolates, ... See them all 2

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