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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.

138,4194.2/5 for 23 ratings

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Last modified on: August 28^th 2011

For 30 chocolates rochers, you will need:

0 400 g milk chocolate
1 400 g Praline
2 200 g whole almonds
3 300 g milk chocolate
Total weight: 1,300 grams

Change these quantities to make: 5 chocolates rochers 15 chocolates rochers 30 chocolates rochers 45 chocolates rochers

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Resting	Cooking	Start to finish
1 hour 3 min.	2 hours	10 min.	3 hours 13 min.

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...

Keeping:

A few days in the fridge.

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.

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.

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.

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.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
5,446 Kcal or 22,801 Kj	83 gr	462 gr	362 gr
272 %	32 %	44 %	55 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
419 Kcal or 1,754 Kj	6 gr	36 gr	28 gr
21 %	2 %	3 %	4 %

Per chocolate rochers
Energetic value	Proteins	Carbohydrates	Fats
182 Kcal or 762 Kj	3 gr	15 gr	12 gr
9 %	1 %	1 %	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).

How much will it cost?

For 30 chocolates rochers : 15.56 €
Per chocolate rochers : 0.52 €

Change currency:

Note : These prices are only approximate.

Source

Home made.

More recipes?

This recipe uses (among others)

	Milk chocolate: You can check-out other recipes which use it, like for example: Chocolate rice pudding, ... All
	Praline: You can get more informations, or check-out other recipes which use it, for example: Paris-Brest, Succès praliné (praline meringue), ... All
	Whole almonds: You can check-out other recipes which use it, like for example: Red cabage salad with toasted almonds, Chocolate mendiants, Beetroot and fried chicken salad, Chocolate thins with toasted nuts, Grandma Solange's biscuits, ... All

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