Rochers

Rochers are clusters of nuts bound together by chocolate. Because they may be made using any type of chocolate and any type of nuts—whole or chopped—the variations are nearly endless. Other types of inclusions, such as cereals, seeds, or dried fruits, may be introduced for variety, provided they are extremely low in moisture.

When making rochers, the prepared nuts, warmed to about 28°C/82°F, are coated with a thin film of tempered chocolate. Then, before the chocolate sets, the salpicon is spooned or dropped out onto pans in the desired size and allowed to set. Rochers are simple to make, may have any number of flavor profiles, and are crisp and delicious. However, there are a few common pitfalls to avoid. When making rochers, it is helpful to coat only a small quantity of nuts at a time. If too much of the mixture is prepared at once, the chocolate will begin to set before the entire mixture can be deposited, and the finished product will not have a smooth, shiny coat. Warming the toasted nuts to 28°C/82°F provides more working time to help prevent this defect. The other difficulty in rocher production lies in maintaining a consistent size and proper shape as the confections are deposited. They should be perfect little mounds with some height to them rather than irregular, flat patties.