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
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.
This page created April 2010
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