Swiss Rocher

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Rochers Confection

Created by The French Pastry School

The French Pastry School

For the Caramelized Granulated Almonds:


  • 50g    Water
  • 100g  Granulated sugar
  • 10g    Trimoline or honey
  • 250g  American Almond® granulated almonds


  1. Bring the water, sugar, and trimoline to a boil in a medium saucepan.
  2. Stir in the granulated almonds.
  3. Spread the mixture onto a sheet pan lined with a Silpat.
  4. Bake the mixture at 176ºC / 350ºF, stirring occasionally to separate, until almonds are roasted.
  5. Cool completely and store in an airtight container.

For the Swiss Rocher:


  • 330g         American Almond® hazelnut praline 50/50
  • 170g         Dark or milk chocolate couverture, 64%, tempered
  • 1000g       Dark or milk chocolate couverture, 64%, melted (for spreading & dipping)
  • 5-8%        Vegetable oil


  1. Using a metal spatula, very thinly spread chocolate onto an acetate sheet.  Place ¼” plastic bars around the melted chocolate to form a frame.
  2. Mix the hazelnut praline and tempered dark chocolate couverture (170 g) in a mixing bowl.
  3. Pour the praline and chocolate mixture into the frame and flatten with a metal spatula. Let it set overnight in a cool room (17ºC / 62.6ºF).
  4. Cut with a guitar confectionery cutter or by hand with a warm knife.
  5. Roll the squares into balls and let set.
  6. Roll the balls in a thin layer of melted chocolate couverture at 35ºC / 95ºF and then roll them into the caramelized nuts.
  7. Place each one on a sheet pan lined with parchment paper.
  8. Using a stainless steel spider, dip each rocher into tempered chocolate couverture (with 5-8% vegetable oil added to it).
  9. Place the Swiss Rochers on a sheet pan lined with parchment paper and let set.
  10. Store in a cool room at 17ºC / 62.6ºF.

Recipe courtesy of American Almond® –