Professional

Rocher

Made with Amande Noisette 50% Fruité Craquant - 19973

An original recipe from l'École Valrhona

1 step

Recipe made for 1 confectionery frame by 34 cm a side and 10 mm high

Recipe Step by Step

Step01

Whipped Crunchy Fruity Praliné

1030g PRALINE A/N 50% FRUITE CRAQUANT
415g CARAMELIA 36%
50g ECLAT D'OR
Chopped almonds

Melt the couverture at 45°C then mix into the Crunchy Fruity Praliné. Temper the mixture at 24°C, add the Eclat d’Or and leave to set on a plastic sheet on a baking sheet at 17°C. Add volume to the mixture by beating with the paddle attachment without going over 25/26°C. Spread this mixture into a 34x34 cm and 10 mm frame on an acetate sheet. Leave to set. Roast the chopped almonds at 160°C until they are pale gold. Cool on marble.

Assembly and finishing

Pre-enrobe the dark chocolate praliné then use a cutter to divide into 15mm squares.
Give the dark chocolate pralines a first enrobing, having gently reheated to them to around 34°C, with the blower on fairly strong.
Immediately sprinkle them with roasted chopped almonds.
Leave to set and then give another coating of dark chocolate at normal temperature, again with the blower on fairly strong.

Discover more recipes

Amatika
Professional

Amatika

Made with Amatika 46%

4 steps
Professional

Tainori Rippled Chocolate Bonbons

Made with Taïnori 64%

1 step
North Star
Professional

North Star

Made with Oriado 60%

7 steps