Recipe: Christine Boerner's Rocher

Categories: Recipes

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Carol Blonder
Chocolate gifts in gourds

Rocher (FR: rock)

When I was a kid we called these chocolate -coated bites haystacks. I stand corrected! These yummy little mounds can be made with your choice of ingredients, toasted nuts, golden raisins and chopped dried fruit. Christine Boerner provides a classic recipe for Rocher with a punch of flavor from orange infused dried cranberries. Christine prefers Felchlin Swiss chocolate for her Rocher. You can find Felchlin on-line or use Vahlrona.

200 grams orange flavored dried cranberries
400 grams silvered almonds temperature
500 grams tempered bittersweet chocolate (52%)
Orange flavored dried cranberries can be purchased in the bulk bins at Sprouts or packaged at Trader Joe's
Make your own infused cranberries; boil dried cranberries in orange juice, remove from heat and allow to rest for 3 days, strain from juice, dry before use in recipe
Easy chop: Freeze cranberries, rough chop in food processor

Rough chop cranberries
Toast slivered almonds until light golden in color, cool completely
Mix cranberries and toasted almonds in a bowl
Temper chocolate (how to below)
Add tempered chocolate to the mix and stir gently to coat the cranberries and almonds
With a teaspoon or small pastry scoop measure mixture onto a parchment covered sheet pan
Allow Rocher to dry at room temperature
Store covered

Carol Blonder

Carol's Quick Temper Tip:
Finely chop chocolate
Place two thirds of the chocolate in the top of a double boiler
Melt the chocolate over low heat
Note: the water in the bottom pot should not touch the bottom of the top pot
Stir the chocolate to ensure even melting
Remove the top pot of the double boiler and wipe away the condensation
Divide the remaining melted chocolate in thirds
Add 1/3 at a time to the melted chocolate; stir each batch in until thoroughly melted before you add the next third
Note: The added chopped chocolate will absorb the heat of the melted chocolate, and begin to cool and temper
The temperature of melted bittersweet chocolate should be 89 F
If too warm, continue to add additional chopped chocolate to cool
If the chocolate has cooled too quickly, gently heat over double boiler until it reaches desired temperature

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