Preparation info

  • Difficulty


  • Yield:

    150 Pieces

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About


Slivered almonds 500 g 17 oz 90%
Kirschwasser 30 g 1 oz 5%
Sugar 30 g 1 oz 5%
Batch Size 560 g 19 oz 100%
Chocolate, melted, tempered as needed


  1. Toss the almonds with the kirschwasser in a stainless-steel bowl to moisten. Sprinkle with the sugar and toss together to mix.
  2. Spread the nuts in a single layer on a sheet pan. Toast until golden. They will require turning to toast evenly.
  3. Allow the nuts to cool to room temperature.
  4. Working with only about 50 g/1.75 oz of the nut mixture at a time, put the mixture into a small bowl or cup that has been prewarmed to 28°C/82°F. Add enough of the tempered chocolate to just coat the nuts and, before the chocolate begins to set, spoon small mounds of the salpicon onto parchment paper.
  5. Repeat until all the nut mixture is used.

Macadamia Ginger Rochers

Replace the almonds with 500 g/17 oz of chopped toasted macadamias and 100 g/4 oz of finely chopped crystallized ginger.

Toasted Coconut Milk Chocolate Rochers

Toast shredded coconut until golden. Allow to cool to room temperature. Make salpicon using milk chocolate.