Praline rochers: Stage 5
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.