Chocolate Rochers

Name: Chocolate Rochers
Yield: Makes about 16 rochers
Cuisine: French
Ingredients: 500 g (1 lb 2 oz) tempered fine milk chocolate, to coat; 500 g (1 lb 2 oz) tempered fine dark (bittersweet) chocolate, to coat OR; 75 g (2½ oz) Praline Paste; 10 g (2 tsp) cocoa butter; 75 g (2½ oz/generous ⅓ cup) roasted almonds, cut into strips; 75 g (2½ oz) feuillantine wafers; 100 g (3½ oz) fine milk chocolate (with 32% cocoa solids), finely chopped; 100 g (3½ oz) fine milk chocolate (with 32% cocoa solids), finely chopped

Preparation info

Makes about
16
rochers

Difficulty
Easy

Appears in

Couture Chocolate

By William Curley

Published 2011

About

Rocher means ‘rock’ in French, which perfectly describes its shape. They are made with an intense praline and coated in either milk or dark chocolate.

Ingredients

100 g (3½ oz) fine milk chocolate (with 32% cocoa solids), finely chopped
10 g (

Europe
France
Chocolate
Vegetarian
Mediterranean

Method

Melt the milk chocolate and cocoa butter over a bain-marie (water bath) until it reaches 45°C (113°F), then mix in the praline paste. Add the feuillantine wafers and almond strips and mix together. Set the bain-marie (water bath) to one side and leave the mixture to cool slightly.
Put large spoonfuls of the mix onto silicone (baking) paper and leave to set for