Praline rochers
Here is how to prepare your own chocolate rochers with a chocolate praline filling covered in milk chocolate and chopped torrified almonds.
192 K 4.2/5 (25 reviews)
3 hours 15 min.
Easy
30 chocolates rochers
4 IngredientsLast modified on: August 28th 2011
For 30 chocolates rochers, you will need:
- 1
400 g milk chocolate - 2
400 g Praline - 3
200 g whole almonds - 4 300 g milk chocolate
- Total weight: 1,300 grams
Change these quantities to make:
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Times for this recipe
Preparation: 1 hour 3 min.
Resting: 2 hours
Cooking: 10 min.
All in all: 3 hours 15 min.
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 400 g milk chocolate over a bain-marie.
Stage 2 - 1 min.
Remove from the heat, then add 400 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 200 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 300 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.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 110 RDI=40 % | 630 RDI=60 % | 440 RDI=70 % | 6,960 RDI=350 % | 29,130 RDI: 350 % |
| Per 100 g | 8 RDI=3 % | 50 RDI=5 % | 30 RDI=5 % | 540 RDI=30 % | 2,240 RDI: 30 % |
| Per chocolate rochers | 3 RDI=1 % | 20 RDI=2 % | 10 RDI=2 % | 230 RDI=10 % | 970 RDI: 10 % |
How much will it cost?
- For 30 chocolates rochers : 15.60 €
- Per chocolate rochers : 0.55 €
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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
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
Like these other recipes: Chocolate rice pudding, Mousse with two chocolates, ... See them all 2
Whole almonds
Like these other recipes: Chocolate mendiants, Rice pudding with fruit and nuts, Granola, Moist cereal bars, Toasted almond cake, ... See them all 23
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