Chocolate Rochers

A renowned master of sugar and chocolate work, Ewald Notter goes deep into chocolate work in his new book, The Art of the Chocolatier. In this recipe, he uses a few simple techniques to come up with a delicious confection that marries the sweet crunch of sugared roasted almonds with the velvety smoothness of tempered chocolate.

By Ewald Notter

Ewald Notter | The Art of the Chocolatier: From Classic Confections to Sensational Showpieces | Wiley, 2011

Yield: 74 pieces

Ingredients

17.6 oz. (500g) almonds, slivered
1 tbsp. plus 1 tsp. (20g) simple syrup or liqueur such as Kirschwasser
1.8 oz. (50g) confectioner's or icing sugar
2.5 oz. (70g) cocoa butter
3.5 oz. (100g) milk, white or dark chocolate couverture, tempered (see instructions)

Recipe Instructions

Moisten almonds with the liqueur or simple syrup. Dust confectioner's sugar over the almonds and mix well, coating all sides.

Spread the almonds onto a sheet pan and roast at 340°F/171°C until golden brown. Let cool.

Warm a bowl either using a torch or by placing in the oven for 10 seconds at 320°F/160°F. (Warming it first will prevent the couverture from setting up in the bowl. Place the almonds in the warm bowl. Add the cocoa butter, then the tempered couverture, and stir to coat the nuts.

Spoon small portions onto parchment paper.

Let set at room temperature for 30 minutes to allow couverture to set.

Store in airtight container in a cool, dark place.

The Art of the Chocolatier © 2011 Ewald Notter. Photo ©John Wiley & Sons. All rights reserved.

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Photography by Jessica Washburn, Bliss Chocolatier and Ecole Chocolat