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Rochers
Appears in
By Culinary Institute of America
Published 2015
The Ideal Rocher is shaped like a haystack. The individual shapes of the nuts or candied fruit should be clearly visible through the chocolate. Tossing the nuts or fruit with melted cocoa butter before adding the chocolate will act to thin the chocolate and give more definition to the shape of the nuts or fruits.
Work quickly and in small batches when making rochers. If the chocolate is too firm when it is deposited, the confections will not hold together and will have a dull finish.
Incorporating the nut-fruit mixture with the thinned chocolate