Chocolate Rochers

Instructions

Make the Praline Filling:

1. In a medium skillet, combine the nuts, maple syrup or coconut nectar, vanilla and salt. Cook over medium-low heat, stirring occasionally, until the mixture darkens and is sticky and bubbly like caramel. (about 3 to 5 minutes).
2. Pour the nuts onto a silpat or parchment lined pan and use a silicone spatula to quickly spread them out. Allow the nuts to cool and harden completely, at least 30 minutes. (You can place the nuts in the fridge to firm them faster.)
3. When the caramelized nuts are cooled, place chopped chocolate in a medium heat-proof bowl placed over a pot of just simmering water and stir gently until melted (or alternatively melt on medium in the microwave while stirring occasionally). Remove from heat when fully melted.
4. Break the cooled caramelized nuts into pieces with your hands and place them in the bowl of a food processor or high speed blender and pulse into a paste (it will look like almond butter.)
5. Add the praline paste to the melted chocolate and mix until fully incorporated. Pour into a heat-proof container and place into the fridge to cool (about 30 to 45 minutes.)

Make the Chocolate Rochers:

1. Once the mixture has cooled remove the praline mixture from the refrigerator and using a melon baller or small scoop, scoop up a scant tablespoonful for each rocher. Roll each portion into a round in the palm of your hand and place onto a parchment lined sheet. Put the formed rochers back into the fridge while you make the chocolate coating.
2. Set ¼ (about 50g) of the chocolate aside and finely chop the rest. Place the chopped chocolate in a microwave- safe bowl. With bowl uncovered, heat chocolate for 30 seconds at 50 percent power and then stir with a rubber spatula. Repeat, heating for 30 seconds and stirring, until almost all the chocolate in the bowl is melted.
3. If you have an instant-read thermometer, check temperature of chocolate, it should be no more than 118°, (don’t worry if you don’t have one, I often don’t use mine and it still works.) Let sit for a minute or two to cool then add reserved un-chopped chocolate and stir slowly but constantly until completely melted, smooth and thickened (thermometer should read 88° to 90°). Your chocolate is now tempered and now ready to dip.
4. Add the chopped almonds to the melted chocolate and stir until thoroughly combined.
5. Using two forks, dip the formed rocher balls into the melted chocolate, coating them well on all sides.
6. Transfer onto a parchment lined sheet pan. Let sit until the chocolates have set and store in an airtight container at room temperature.