Praline rochers
Here is how to prepare your own chocolate rochers with a chocolate praline filling covered in milk chocolate and chopped torrified almonds.
214 K 4.2/5 (25 reviews)505519
Last modified on: August 28th 2011
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
Times for this recipe
Preparation
1 hour 3 min.
Resting
2 hours
Cooking
10 min.
All in all
3 hours 15 min.
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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.
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.
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.
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.
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.
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.
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.
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Nutritional information
| Proteins | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 8 g RDI=10 % | 48 g RDI=14 % | 34 g RDI=34 % | 535 kcal RDI=20 % | 2,241 kJ RDI=20 % |
| Per chocolate rochers | 3 g RDI=4 % | 21 g RDI=6 % | 14 g RDI=15 % | 231 kcal RDI=9 % | 971 kJ RDI=9 % |
| Whole recipe | 55 g RDI=63 % | 317 g RDI=89 % | 221 g RDI=223 % | 3,479 kcal RDI=129 % | 14,566 kJ RDI=129 % |
How much will it cost?
For 15 chocolates rochers
7.80 €
Per chocolate rochers
0.55 €
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)
Milk chocolate
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Praline
You can get more informations, or check-out other recipes which use it, for example: Paris-BrestSuccès praliné (praline meringue) See all 2 other
Whole almonds
Like these other recipes: CantucciCarrot-top pestoBeetroot and fried chicken saladAmaretti almonds and lemonPraline See all 27 other
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