Ewald Notter

Rochers

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Preparation info
  • Yield:

    0.4 oz

    • Difficulty

      Easy

Appears in
The Art of the Chocolatier
The Art of the Chocolatier

By Ewald Notter

Published 2011

  • About

This recipe calls for making sugared almonds; Kirschwasser or simple syrup work best with the almonds. In place of the almonds, corn flakes or puffed rice cereal would also work well to add crunch.

Method

  1. Moisten the almonds with the liqueur or simple syrup. Dust the confectioners’ sugar over the almonds and mix well, coating all sides.
  2. Spread the almonds onto a sheet pan and roast at 340°F/171.1°C until golden brown. Let cool.
  3. Warm a bowl either using a torch or by placing it in the oven for 10 seconds at 320°F/160.0°C. (Warming it first will prevent

Photos