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Peter Greweling, Culinary Institute of America

Technique: Rochers

Appears in
top 1000Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Chocolates and Confections

By Peter Greweling and Culinary Institute of America

Published 2007

  • About
  1. Moisten the nuts with spirit or syrup, and sprinkle them with sugar if desired.
  2. Toast the nuts to the desired degree in oven, turning them occasionally to ensure even toasting.
  3. Allow the nuts to cool completely to room temperature.
  4. Add other inclusions, such as cereal, seeds, or dried fruit, to the nuts.
  5. Warm the nut mixture to about 28°C/82°F.
  6. In a small bowl, coat small increments of the nut mixture with just enough chocolate to cover them.
  7. Spoon the mixture out in small clusters onto parchment paper. Allow to set.

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