Swiss Rocher

Created by The French Pastry School

Recipe

ingredients	preparation
50g water 100g granulated sugar 10g trimoline or honey 250g Nutmeats - Almonds Granulated Blanched - 25# carton	Bring the water, sugar, and trimoline to a boil in a medium saucepan. Stir in the granulated almonds. Spread the mixture onto a sheet pan lined with a Silpat. Bake the mixture at 176ºC / 350ºF, stirring occasionally to separate, until almonds are roasted. Cool completely and store in an airtight container.

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

ingredients

preparation

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