Chocolate Almond Rochers are lovely sweet, crunchy treats which, if the chocolate is tempered (melted) correctly, will stay in perfect condition for several weeks.
The almonds are very simply candied in the oven and then tossed in dark, milk or white chocolate, or all three.
They key to success is the tempering of the chocolate. It is necessary to temper chocolate to obtain the correct look, texture and preserving quality and to prevent the chocolate taking on the white tinge of un-tempered chocolate.
We’ve included a quick (and not very technical) method using the microwave. You do need to pay attention, not be impatient, and turn that microwave dial very judiciously. Once you’ve mastered it the sky will be the limit for making chocolates.
Rosie
CHOCOLATE ALMOND ROCHERS
Makes approximately 50
110 gm castor sugar
125 ml water
400 gm slivered almonds
75 gm pure icing sugar
400 gm dark Couverture chocolate
Preheat oven to 150°C. Line, with non-stick baking paper, an oven tray large enough to accommodate the almonds in one layer.
Make a simple sugar syrup by dissolving the castor sugar in the water in a small saucepan over a low heat. When the sugar has dissolved, bring to a simmer and cook for 2 minutes. Allow to cool. Store in an airtight container in the fridge
Sprinkle the almond slivers with a little sugar syrup to moisten them. Toss. Sift the icing sugar over the top. Toss again to combine then place on the prepared oven tray, spreading them evenly. Toast in the oven until light golden brown, tossing gently every few minutes. Allow to cool completely.
Temper the chocolate (see below)
Line two trays with non stick baking paper.
Working quickly, fold the almonds into the tempered chocolate and using two teaspoons place in mounds on to the prepared trays. Allow them to set before storing in airtight containers in a cool place.
TEMPERING CHOCOLATE
Tempering chocolate is necessary to achieve a glossy chocolate with a crisp ‘snap’ which will keep well. Un-tempered chocolate is dull and has an unattractive white ‘frost’ look to it.
This tempering method uses the microwave.
Tempering Chocolate – the quick but risky method
Roughly chop, by hand or in a food processor, the required amount of chocolate and place three quarters of it in a plastic, microwave safe bowl (glass retains its heat too well) and microwave in 20 second bursts until 85% of it has melted and you can still see lumps of unmelted chocolate. Immediately add the remaining quarter of the chopped chocolate and stir well until all the chocolate has melted. If it won’t all melt, place the bowl back in the microwave for 5 second bursts, removing and stirring very well after each burst. Don’t be tempted to rush the procedure and overheat the chocolate, which is very easy to do in a microwave, as it will not temper properly.
To test that you have properly tempered your chocolate, dip the end of a knife or corner of a piece of baking paper into the chocolate and scrape off the excess. Wait for it to set. This should take 1 – 2 minutes for dark chocolate, 3 or 4 minutes for milk chocolate and 5-6 minutes for white chocolate depending on the room temperature which should not be hotter than 22°C. The chocolate is now ready to use.