Monday, January 23, 2012

Chocolate Hazelnut Rocher

This is a relatively simple and tasty treat, much like Ferraro Rocher.
  • 100 g Slivered Almonds
  • 10 ml Egg White
  • 15 g Sugar
  • 100 g Feuilletine (or frosted flakes)
  • 100 g Hazelnuts
  • 400 g Dark Chocolate (couverture)
1. In a bowl, toss together almonds, egg white, sugar, and a pinch of salt. Spread onto parchment-lined tray and toast at 350F for approximately 4 to 7 minutes.
2. Toast the hazelnuts for 5-8 minutes. Rub them in a towel to remove skins, then crush them coarsely with the bottom of a pot or pan.
3. In a bowl, combine almonds, hazelnuts, and feuilletine (or frosted flakes).
4. Gently fold in the pre-crystallized (tempered) chocolate
5. Quickly spoon the mixture onto a parchment-lined tray and allow to set at room temperature.