Chocolates and Confections at Home by Peter P. Greweling and The Culinary Institute of America, includes recipes like Almond Dragees; Green Tea Truffles; and Rochers; and techniques like Dry Sugar Cooking and Tempering Chocolate.
Makes 25 Pieces
Rocher is French for "rock," and these chocolates just might be named that because they do! There is no limit to the possible combinations of nuts, dried fruit, seeds, and cereals that can be made into rochers. These are just a few-use your vision to create your own unique rochers.
Skill Level 1 of 3
- 4 oz (1 cup) Chopped unsalted nuts
- 1 tsp Liquor
- 1 tbsp Sugar
- 3 oz (1/2 cup) Chopped dried fruit
- 4 oz (3/8 cup) Chocolate, melted, tempered, or compound coating, melted
1. Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.
2. Moisten the chopped nuts with the liquor and toss with the sugar. Spread on a sheet pan.
3. Bake until lightly toasted. Stir occasionally during toasting to ensure even browning. Remove from the oven and allow to cool to room temperature.
4. Stir together the nuts and fruit.
5. Warm a small bowl or a cup to 85 degrees F. In the warmed bowl, combine one quarter of the nut-fruit mixture with one quarter of the chocolate. Mix together to entirely cover the nuts and fruit.
6. Working quickly before the chocolate sets, use a spoon to deposit tablespoon-size mounds of the chocolate-coated mixture on a sheet pan.
7. Repeat in one-quarter increments with the remaining nut-fruit mixture and chocolate. Allow the rochers to cool and set completely.
- Chopped cashews, rum, chopped pineapple, and milk chocolate
- Chopped hazelnuts, brandy, apricots, and dark chocolate
- Sliced almonds, kirsch, dried cherries, and dark chocolate
- Toasted shredded sweetened coconut and 6 oz (2/3 cup) milk chocolate
Keys to Success
- Be sure that the nuts have completely cooled before mixing with the chocolate.
- Warm the bowl for mixing slightly, only to 85 degrees F, to prevent the chocolate from setting too quickly.
- Spoon the rochers out quickly so that the chocolate doesn't begin to set.
- Try to make attractive shapes with a little height to them for better-looking rochers.
Chocolates and Confections at Home
- by Peter P. Greweling and The Culinary Institute of America
- Wiley 2010
- Hardcover; 304 pages; $34.95
- ISBN: 0470189576
- ISBN-13: 978-0-470-18957-3
- Reprinted by permission.
This page created April 2010