With their rich, creamy, nutty interiors and their smooth, crackly, crunchy exteriors, these almond praline chocolate rochers are pure bites of deliciousness.
I find myself particularly drawn to recipes that take the simplest of ingredients and transform them into something that’s more than the sum of their parts. Take these praline chocolate rochers for example; at their core they’re nothing more than almonds and chocolate, but that doesn’t even begin to describe their true charm.
With their rich, creamy, nutty interiors and their smooth, crackly, crunchy exteriors, they’re a perfect example of dressing up the everyday into something special and extraordinary.
So deceptively simple to make yet yielding results far greater than the effort involved in creating them, they make the perfect ending to a special meal. For chocolate lovers like me this is an ideal recipe for any special occasion or when a thoughtful homemade gift would be appreciated.
While here in the US most people think of pecans and the sugary Southern sweet when you say praline, the praline in these chocolates is of a different variety. This one is the kind made from ground caramelized nuts that’s commonly used to fill chocolates.
How to make chocolate rochers:
The caramelized nut paste is mixed with melted chocolate which is rolled into balls and then enrobed in a shell of dark chocolate studded with chunks of chopped roasted almonds to create little “rochers”. Rocher translates to rock or boulder in French and these chocolates are called rochers because of their craggy, bumpy exteriors. (Think Ferrero Rochers.)
The filling is toasty and subtly sweet with a pleasantly soft bite while the exterior shell offers a little crackly counterpoint that’s complimented by the crunch of bits of almonds. Of course if you’d prefer you can use hazelnuts or pistachios or whatever strikes your fancy instead of almonds. Just think of this as your starting point for experimentation. The only fiddly bit is tempering the chocolate casing so that your chocolates will set and can be stored at room temperature but I’ve got a shortcut that’s always worked for me that makes this less work than you may think and these bite-sized chocolate treats are definitely worth it.
(Disclosure: This post contains affiliate links. Find out what that means for you here.)