Chocolate Covered Rocha Recipes
CHOCOLATE DIPPED COCONUT ROCHER
Steps:
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. Lightly spray with nonstick cooking spray.
- In a mixing bowl, stir to combine the coconut, sugar and salt. Make a well in the center of the bowl and lightly whisk in the egg whites and almond extract until well incorporated with the other ingredients.
- For each macaroon, spoon up about 2 teaspoons of the coconut mixture and roll into a ball in the palm of your hand, wetting your fingers if necessary. Pinch the top to shape each ball into a pyramid; space the macaroons about 1 inch apart from one another on the prepared baking sheet.
- Bake until the edges and tops are golden brown, 12 to 15 minutes. Cool slightly on the baking sheet, and then transfer to a wire rack to cool completely.
- Dip the bottom of each macaroon in the chocolate and return to the parchment-lined baking sheet. Refrigerate until firm, 10 to 15 minutes.
- Store the macaroons in an airtight container at room temperature for up to 3 days.
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CHOCOLATE ROCHERS - GOURMANDE IN THE KITCHEN
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- In a medium skillet, combine the nuts, maple syrup or coconut nectar, vanilla and salt. Cook over medium-low heat, stirring occasionally, until the mixture darkens and is sticky and bubbly like caramel. (about 3 to 5 minutes).
- Pour the nuts onto a silpat or parchment lined pan and use a silicone spatula to quickly spread them out. Allow the nuts to cool and harden completely, at least 30 minutes. (You can place the nuts in the fridge to firm them faster.)
- When the caramelized nuts are cooled, place chopped chocolate in a medium heat-proof bowl placed over a pot of just simmering water and stir gently until melted (or alternatively melt on medium in the microwave while stirring occasionally). Remove from heat when fully melted.
- Break the cooled caramelized nuts into pieces with your hands and place them in the bowl of a food processor or high speed blender and pulse into a paste (it will look like almond butter.)
HOMEMADE CHOCOLATE ROCHERS WITH CARAMEL SUGAR …
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- Prepare Caramel Sugar: Line a baking sheet with a Silpat mat, and set aside. Combine the sugar and water in a small saucepan. Place the pan over medium-low heat, and cook the sugar until it turns a medium-amber color (without stirring). Immediately remove the pan from the heat and pour the hot caramel (be extremely careful) onto the baking sheet into an even layer. Allow the caramel to cool completely until it is set and hard. Break the sheet of caramel into small pieces, and place in the bowl of a food processor. Pulse until the sugar is pulverized and in very small pieces, similar to a sanding or demerera sugar. Place the sugar in a fine-meshed sieve over a bowl, and sift the sugar to discard any sugar powder. Set aside while you prepare the rochers.
- Prepare Rochers: Line a baking sheet with a Silpat mat or parchment paper, and set aside. Place the milk and dark chocolate in two separate heatproof bowls. Melt the chocolate in the microwave in 20 to 30 second intervals, stirring with a spatula after each interval, until the chocolate is smooth and melted evenly. Add 6 ounces of toasted slivered almonds to each bowl of melted chocolate and stir with a spoon to coat the almonds evenly in chocolate.
- Using a spoon, and your fingers, portion out the coated almonds into small, tight clusters (roughly a tablespoon or so per rocher) and set them apart on the baking sheet. They will slightly jagged and rustic in size and shape, but that is to be expected. Sprinkle the tops of the clusters with sea salt and caramel sugar (or one or the other, depending on what you prefer). Place the baking sheet in the refrigerator, uncovered, and allow the chocolate to chill and set before serving or packaging.
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