Rochers

Rochers

By
From
A la Mere de Famille
Makes
10
Prep
40 mins
Photographer
Jean Cazals

Praline-almond rocher

Ingredients

Quantity Ingredient
80g good-quality milk cooking chocolate
300g Praline paste
dark chocolate, for coating
chopped roasted almonds, for coating

Equipment

Quantity Ingredient
sugar thermometer

Method

  1. Preparing the praline

    Melt the milk chocolate and combine it with the praline paste. Set aside overnight at 18°C. Make balls weighing about 40 g each and allow them to firm up in the refrigerator for 15 minutes.
  2. Making the rochers

    To temper the dark chocolate, place two-thirds of the chocolate in a heatproof bowl over a saucepan of simmering water, making sure the base of the bowl does not touch the water. Once the chocolate reaches its correct melting temperature, take the bowl off the saucepan, add the remaining chocolate and combine with a spatula. The chocolate will melt and lower the temperature of the mixture to the cooling temperature.
  3. Finally, reheat the chocolate to its using temperature. To check the temper of the chocolate, dip the point of a knife into it — the chocolate should set quickly and evenly at room temperature. When working with chocolate, make sure you keep it at using temperature or you run the risk of losing the chocolate’s temper.
  4. Add the chopped roasted almonds to the tempered chocolate. Roll each ball in the chocolate. Place the rochers on a tray lined with baking paper. Allow the chocolate to set in the refrigerator for 1 hour. Store away from moisture.

Praline-pistachio rocher

Ingredients

Quantity Ingredient
80g good-quality milk cooking chocolate
270g Praline paste
30g PistachIo paste
dark chocolate, for coating
chopped pistachio nuts, for coating

Equipment

Quantity Ingredient
sugar thermometer

Method

  1. Preparing the praline

    Melt the milk chocolate and combine it with the praline and pistachio pastes. Set aside overnight at 18°C. Make balls weighing about 40 g each and allow them to firm up in the refrigerator for 15 minutes.
  2. Making the rochers

    To temper the dark chocolate place two-thirds of the chocolate in a heatproof bowl over a saucepan of simmering water, making sure the base of the bowl does not touch the water. Once the chocolate reaches its correct melting temperature, take the bowl off the saucepan, add the remaining chocolate and combine with a spatula. The chocolate will melt and lower the temperature of the mixture to the cooling temperature.
  3. Finally, reheat the chocolate to its using temperature. To check the temper of the chocolate, dip the point of a knife into it — the chocolate should set quickly and evenly at room temperature. When working with chocolate, make sure you keep it at using temperature or you run the risk of losing the chocolate’s temper.
  4. Add some of the chopped pistachios to the tempered chocolate. Roll each ball in the chocolate. Place the rochers on a tray lined with baking paper and scatter over the remaining pistachios. Allow the chocolate to set in the refrigerator for 1 hour. Store away from moisture.

Praline-sesame rocher

Ingredients

Quantity Ingredient
80g good-quality milk cooking chocolate
270g Praline paste
30g black sesame paste
dark chocolate, for coating
toasted sesame seeds, for coating

Equipment

Quantity Ingredient
sugar thermometer

Method

  1. Preparing the praline

    Melt the milk chocolate and combine it with the praline and sesame pastes. Set aside overnight at 18°C. Make balls weighing about 40 g and allow them to firm up in the refrigerator for 15 minutes.
  2. Making the rochers

    To temper the dark chocolate, place two-thirds of the chocolate in a heatproof bowl over a saucepan of simmering water, making sure the base of the bowl does not touch the water. Once the chocolate reaches its correct melting temperature, take the bowl off the saucepan, add the remaining chocolate and combine with a spatula. The chocolate will melt and lower the temperature of the mixture to the cooling temperature.
  3. Finally, reheat the chocolate to its using temperature. To check the temper of the chocolate, dip the point of a knife into it — the chocolate should set quickly and evenly at room temperature. When working with chocolate, make sure you keep it at using temperature or you run the risk of losing the chocolate’s temper.
  4. Add some of the toasted sesame seeds to the tempered chocolate. Roll each ball in the chocolate. Place the rochers on a tray lined with baking paper and scatter over the remaining sesame seeds. Allow the chocolate to set in the refrigerator for 1 hour. Store away from moisture.

Tags:
French
confectionery
sweets
sweet
France
candy
artisanal
Paris
Parisian
Europe
European
A la Mere de Famille
Mere
Famille
Julien
Merceron
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