Almond rocher: caramelised almond slivers in milk couverture
Toasted flaked almonds in delicate Milk couverture
Almond rocher don't need a praline mold: the mixture is portioned directly onto baking paper with two spoons. Each heap turns out slightly different, typical of a handmade confectionery praline.
The flaked almonds are first roasted in the oven with icing sugar and a little Syrup. This lightly caramelises them and keeps them crisp. Once cooled, you bind them with tempered Milk couverture.
Two points are decisive for shine and crunch: the almonds must be completely cooled, and the couverture must be properly tempered. Plan about 1 hour 30 minutes in total for roasting, cooling and setting.
Ingredients
For the Syrup
For the almonds
For coating
Step by step
The caramelised almonds
Cook the sugar syrup
Put 60 g caster sugar and 40 g water into a small pan and let it boil for about 2 minutes, until the sugar has completely dissolved. This creates a slightly thick sugar syrup. Meanwhile, preheat the oven to 170 °C fan.
Mix the almonds
Put 200 g flaked almonds and 30 g icing sugar into a bowl and pour 30 g of the sugar syrup over them. Mix everything well until each almond slice is lightly coated and sticky. You won't need the remaining syrup for this recipe. Stored tightly closed in the fridge, it keeps for several weeks.
Stainless steel bowl 1.85 l
Toast until golden
Spread the almonds evenly and loosely on a baking tray lined with baking paper and toast them for 10 to 12 minutes at 170 °C fan. The almond slices should turn lightly golden, but not brown.
Baking paper 42 x 33 cm, 25 sheets
Aluminium baking tray 44 x 35 cm
Let cool
Let the almonds cool completely on the baking tray, then transfer them to a bowl. If the almonds are still warm, the couverture loses its temper and the rocher won't set firmly.
Forming the rocher
Fold in the couverture
Add 80 g tempered milk couverture to the almonds and fold everything well with the dough scraper until every almond sliver is fully coated with couverture. Milk couverture is melted to 45 °C, cooled to 26 to 27 °C and then brought to 29 to 30 °C.
Lindt Couverture Milk 0.5 kg
Rubber scraper black, large
Digital thermometer, waterproof and foldable
miniSchoggi tempering device for couverture and chocolate
Shaping the mounds
Take some of the almond mixture with a spoon and scrape it onto baking paper with a second spoon. Press the mounds together a little so they hold their shape. Work quickly, as the couverture sets fast. This quantity makes about 30 rocher.
Let them set
Leave the almond rocher to set completely at room temperature. After about 30 minutes they will come off the paper very easily.
Enjoy
The almond rocher are ready. Packed in a Chocolate box, they make a lovely homemade gift.
Wooden chocolate box for 9 pralines
Almond rocher
Ingredients
For the sugar syrup
For the almonds
For coating
Preparation
- Syrup: Boil 60 g sugar with 40 g water for approx. 2 min.
- Almonds: Mix 200 g flaked almonds with 30 g icing sugar and 30 g syrup, toast for 10 to 12 min. at 170 °C fan-assisted, and let cool completely.
- Coating: Fold in 80 g tempered milk couverture until all almonds are coated.
- Shaping: Place small mounds on baking paper with two spoons and let set.
Nutrition per 100 g
Storage & shelf life
Everything for this recipe
From our bakery recommended: exactly the sizes this recipe has been tested with.
Ingredients
Lindt couverture milk 0.5 kg
Accessories
Stainless steel bowl 1.85 l
Baking paper 42 x 33 cm, 25 sheets
Baking tray aluminium 44 x 35 cm
Rubber scraper black, large
Digital thermometer, waterproof and foldable
miniSchoggi tempering device for couverture and chocolate
Wooden chocolate box for 9 pralines
Delivery in 1 to 2 working days · Free shipping from CHF 100*
To make sure it works every time
You can also coat the almond rochers with white or dark tempered couverture. Adjust the temperatures accordingly: dark 31 to 32 °C, white 28 to 29 °C.
You can also coat chocolate eggs and Easter bunnies with the same almond mixture. We show you how here: Almond rocher chocolate eggs
If the couverture starts to set too quickly while you shape it, place the bowl briefly over a lukewarm water bath and stir. Don't let it get too warm, or it will lose its temper.
Frequently asked questions
Yes. Only tempered couverture sets properly at room temperature, gleams nicely and doesn't melt straight away in your hand.
Yes, that works. The rochers will be somewhat flatter and finer. Almond slivers give them their typical crunchy shape.
The couverture was not tempered properly or the almonds were still warm. Always let the almonds cool completely and check the temperature of the couverture with a Thermometer.
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Related products
Lindt couverture milk 0.5 kg
miniSchoggi tempering device for couverture and chocolate
Stainless steel bowl 1.85 l
Baking tray aluminium 44 x 35 cm
Baking paper 42 x 33 cm, 25 pieces
Rubber scraper Black, large
Wooden box of chocolates for 9 chocolates
Digital thermometer, waterproof as well as foldable
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