Hazelnut Praline Rochers

Preparation info
  • Makes


    • Difficulty


Appears in
Rococo: Mastering The Art Of Chocolate

By Chantal Coady

Published 2012

  • About

A Rococo classic – light, crunchy and nutty – and best when they are freshly made. You can use almonds instead of hazelnuts, if you wish: follow the Hazelnut Praline Paste recipe but substitute almonds for the hazelnuts, use tempered milk chocolate for dipping, and finish them with nibbed almonds.



Melt the praline paste and Caramelia chocolate in a bowl over a bain-marie until it reaches 45°C, then pour it on to a marble slab. Temper the mixture using the tablier method, bringing the temperature down to 25°C. If you don’t have a marble slab, sit the bowl in a larger bowl of iced water and stir the mixture continuously until it reaches 25°C, being c