Frédéric Bau, École du Grand Chocolat Valrhona

Rochers

Name: Rochers
Prep time: 50 min
Total time: 3 h 50 min
Yield: Makes about 1 lb. (500 g) of rochers*
Ingredients: 9 oz. (250 g) praline, homemade or store bought; ⅓ oz. (10 g) crumbled crêpes dentelles, an extremely friable, fine wafer-like biscuit, a Breton specialty; 3 ½ oz. (100 g) chopped almonds; 1 lb. (500 g) bittersweet chocolate, 60 percent cocoa, or milk chocolate, 40 percent cocoa; 1 lb. (500 g) bittersweet chocolate, 60 percent cocoa, or milk chocolate, 40 percent cocoa; 1 lb. (500 g) bittersweet chocolate, 60 percent cocoa, or milk chocolate, 40 percent cocoa; 1 lb. (500 g) bittersweet chocolate, 60 percent cocoa, or milk chocolate, 40 percent cocoa; 1 lb. (500 g) bittersweet chocolate, 60 percent cocoa, or milk chocolate, 40 percent cocoa; 1 lb. (500 g) bittersweet chocolate, 60 percent cocoa, or milk chocolate, 40 percent cocoa

“Rock” Cookies

Preparation info

Makes about
1 lb.
of rochers*

Difficulty
Complex
Ready in
4 hr

Appears in

Encyclopedia of Chocolate

By Frédéric Bau and École du Grand Chocolat Valrhona

Published 2017

About

Ingredients

3 ½ oz. (100 g) milk chocolate, 40 percent cocoa
9 oz. (

Microwave
Vegetarian
Cookies
Chocolate
Confectionery

Method

Chop the chocolate and melt it slowly in a bain-marie or in the microwave oven (on “defrost” or at 500 W maximum, stirring from time to time). Combine the melted chocolate with the praline. Place the mixing bowl in a larger bowl of ice water and cool the mixture down to 75°F (24°C), stirring constantly. Remove immediately from the water.

Stir in the cr

Ingredients

Method

Photos