prep 30 minutes, makes lots!
Also called a rock or cluster, this style of chocolate is a mainstay of many chocolatier ranges and a good, basic recipe and technique to learn. Oh yes, and they are always a firm favourite in our house - and so much better than many ready-to-buy alternatives.
- 100g granulated sugar
- 125g almonds, slivered
- 125g hazelnuts, chopped
- 300g dark chocolate, roughly chopped
- 40g white chocolate, grated
Special equipment:
- bain-marie or heatproof bowl
- petit-four cases
Preheat the oven to 150°C/gas mark 2. Line a baking tray with parchment paper.
Boil the sugar and 60ml water in a heavy-based pan over a medium heat. Boil rapidly for 5 minutes. Remove from the heat and stir in the nuts.
Spread the nut mixture on the prepared baking tray and roast until golden. This will take about 20 minutes, but watch the browning process carefully, as the nuts suddenly turn from gentle brown to burnt black. Cool the nuts on the baking tray.
Meanwhile, melt the dark chocolate in a bain-marie or a heatproof bowl over a pan of water that boiled 5 minutes earlier and is now off the heat and cooling. Stir occasionally until smooth.
Place the cooled nuts in a bowl and pour the chocolate in, stirring all the time, until the nuts are well coated.
Divide the mixture into petit-four cases, sprinkle with the grated white chocolate and leave the rochers to set at room temperature. These will keep for up to 3 months in the fridge in an airtight container.
