Almond toffee rochers are made by combining toffee, toasted almonds, and melted chocolate.
The toffee pieces are made by making caramel and letting it solidify. The caramel is broken up into small toffee pieces which will fill the chocolate caramel nut clusters with crunch.
Slivered almonds are toasted to create the almond aroma for the almond rocher dessert. Toasted almonds have much more flavor to them.
You can use dark or milk chocolate for the almond toffee rochers, whichever you prefer.
What is a rocher
A rocher is a type of dessert that is made to be in 1 cluster. The cluster is formed using 1 scoop which forms it into a ball, then the ball is placed onto a mat for it to solidify. Rochers can be made of many different foods including chocolate, ice cream, etc.
Almond Toffee Rochers
Materials
- 1/2 cup butter unsalted
- 1/2 cup sugar
- 1 tbsp water
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 1/2 cups slivered almonds toasted
- 2 cups chocolate milk or dark
Instructions
- Line a baking sheet with parchment paper or a silicone baking mat.
- In a medium saucepan combine butter, sugar, water, and salt. Place your candy thermometer in the saucepan so the temperature of the ingredients can be constantly measured. Cook over medium heat until the caramel reaches 140 degrees C. Cook the caramel slowly, it takes about 30 minutes. Gradually mix the contents every couple of minutes. If you burn the caramel you need to start over. Once the caramel reaches a golden brown color it should be close to finishing and you can remove it from the heat source.
- Add vanilla extract into the caramel and mix well. Pour the caramel onto the silicone baking mat or parchment paper and let it solidify and cool down. It should be ready in 30 min – 1 hour.
- In the meantime, toast your almonds until they are golden brown. Toast them in the oven at 350 degrees F for about 10-12 minutes.
- Melt your chocolate in the microwave in 30 second intervals. Mix in between each interval until it's completely melted.
- Move your parchment paper/silicone mat with caramel to on top of a wooden cutting board once it has completely cooled. Place another silicone mat/parchment paper on top of the caramel. Break up the caramel into toffee pieces using a mallet. The pieces should be about 1-2 mm.
- Add toasted almonds and toffee pieces to your melted chocolate. Mix well until the almonds and toffee are fully coated in chocolate.
- Line 2 baking sheets with parchment paper or silicone baking mats.
- Take a melon baller and scoop 1 rocher at a time. Place the rocher on the clean silicone baking mat. Repeat until all of the rochers are made.
- Place the rochers in the fridge to harden for about 30 mintes – 1 hour.
- Store the almond toffee rochers at room temperature for up to 2 weeks.
