Hazelnut Praline Rochers

Name: Hazelnut Praline Rochers
Yield: Makes 80 rochers
Ingredients: 20 g crushed crêpe dentelles, rice crispies or puffed rice; 500 g good quality dark chocolate, tempered, for chablon and dipping; 120 g roasted nibbed hazelnuts, to decorate; 150 g Caramelia chocolate, or 135g milk chocolate couverture (35% cocoa solids); 1 quantity Hazelnut Praline Paste

Preparation info

Makes
80
rochers

Difficulty
Easy

Appears in

Rococo

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.

Ingredients

1 quantity Hazelnut Praline Paste
150 g Caramelia chocolate, or 135g

Chocolate
Vegetarian
Gluten-free

Method

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