Making Praline Rochers



Hello from Maison Schwarz. Maybe you've been watching the World Cup, or maybe you live in America and don't follow soccer. Me, I've been making rochers, nut-encrusted French chocolates resembling meatballs. Praline rochers are one of those sweet confiserie staples actual French people enjoy, unlike their less attractive cousins macarons, who they only invite out to make themselves look better at parties. The name means, when translated literally, "little boulders."

 

Gluten-free rochers are hard to come by in Paris, and zero-waste rochers even more so. Emboldened by a recent episode of Le Meilleur P√Ętissier, I made my own at home. As with zero-waste tomato sauce, these are more expensive than store-bought, but the price differential is met by a significantly higher level of tastiness. This recipe yields about 10 candies, nearly all of which I'd eaten by the time I got around to taking pictures. There are two left now, something to keep in mind if you're looking to beef up your Instagram feed.

white chocolate dark chocolate rocher praline rochers chocolate chocolat

Homemade Praline Rochers


001. The nuts

Roast 500g hazelnuts in the oven, 8 min at 170°.  Peel the whole batch.
Set aside 20 whole hazelnuts for the center.
Finely chop the rest. Separate 25g chopped hazelnuts.
Add 20 cl water to the remainder. Process in blender or food processor until smooth.

002. The filling

Bring 30g heavy cream to a rolling simmer.
Melt 180g chopped chocolate in a water bath.
Combine cream, chocolate, and hazelnut paste.
Depending on chocolate used, add confectioner's sugar to taste (no more than 30g)
Allow to cool before using hands to roll into balls.
Place a whole hazelnut in the middle, pinching the chocolate shut.

003. The coating

Temper 150g chopped chocolate in a water bath or microwave.
32° for dark chocolate, 30° for milk/white chocolate
Using a spoon, dip rochers into tempered chocolate.
Place on a wire rack to dry.
Transfer to baking sheet before completely dry.
Allow to set several hours before serving.
Paris to Go

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