Rochers are chocolate “rocks” made by folding nuts and/or dried fruits into tempered chocolate. They are the perfect way to use leftover tempered chocolate and make a very quick but delicious treat.
To learn to temper chocolate, see the techniques section for more information.
- 150gr chocolate
- 150gr pecans
- 100gr dried cranberries
Makes approx. 20 rochers
Roast the nuts in a dry frying pan. When toasted and fragrant, take them out of the pan and set aside to cool. Don’t leave them to cool in the pan as they brown very quickly once they start to colour.
Line a baking tin with baking paper, or place baking paper on top of a large, sturdy chopping board.
Temper the chocolate (assuming use of dark chocolate) by heating it to 50°C, bringing it down to 27°C and then heating it back to 31-32°C. For more information on tempering chocolate or the temperatures for milk and white chocolate, see the techniques section.
Fold the cooled nuts and the dried cranberries into the tempered chocolate. Take small tablespoons of the mixture and spoon it onto the baking paper. Leave the rochers to harden.
Do not put the chocolate in the fridge to harden. If tempered correctly, the chocolate will harden quickly.