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Hazelnut Praline Rochers
- Makes
80
rochers - Difficulty
Easy
Published 2012
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
1 150 g 135 g
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
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