Sugar and spice chocolate rochers
- November 2019
- Makes 30
- Hands-on time 20 min, oven time 5 min, plus chilling and setting time
“This is my all-time favourite nutty chocolate recipe. A rocher is a cluster of roasted nuts and chocolate – a classic chocolate for many chocolatiers. I’ve updated the recipe for the Christmas season with the addition of sweet spices and some unrefined sugar for crunch. The recipe makes lots, though possibly not enough, as they’re so delicious.”
For another decadent sweet treat, try these almond and ginger rochers.
- 9.1g (2.2g saturated)
- 10g (9.7g sugars)
- 100g blanched almonds
- 100g blanched hazelnuts
- 100g pecan halves
- 300g dark chocolate (60-70 per cent cocoa), roughly chopped
- 100g golden caster sugar
- 1/2 tsp freshly grated nutmeg
- 1/2 tsp ground cinnamon
- 4 cardamom pods, seeds ground in a pestle and mortar
- 1/2 tsp gold edible shimmer powder
- Large pinch flaky sea salt
You’ll also need…
- Large baking sheet lined with non-stick baking paper
- Spread the almonds, hazelnuts and pecans over a baking tray, put in a cold oven and turn the temperature to 180C/160C fan/gas 4. When the oven comes to temperature set the timer for 5 minutes and stir the nuts part way through, so they roast evenly. Allow to cool fully, then finely chop.
- Gently melt 200g of the chocolate in a heatproof bowl set over a pan of steaming water (don’t let the base of the bowl touch the water).Take the melted chocolate off the heat, stir in the remaining chocolate and continue mixing for 5 minutes or until melted.
- In a small bowl, mix the sugar, spices and gold shimmer powder.
- Add a large pinch of flaky sea salt, the chopped nuts and 4 tablespoons of the spiced sugar to the chocolate and mix well. Chill for 1 hour to firm up slightly so it’s easier to handle
- Scoop teaspoon-size clusters of the nut and chocolate mixture onto the paper lined tray, then immediately and generously sprinkle with more sugar and spice mix. Chill for 10 minutes to set fully.
- Once chilled and set, present in a festive bowl or platter, or bag up for Christmas gifts (see Make Ahead).
Once set, the rochers will keep for up to 3 months in a cool place – but not in the fridge, as the moisture will cause an unsightly white ‘bloom’ on the chocolate.
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