I made these almond rochers with the leftover tempered chocolate from the truffles. They’re a little too easy, both to make AND eat!
- 150g almond slivers
- 1 Tbsp Kirsch
- 1/3 cup pure icing sugar
1. Preheat the oven to 175C. In a small bowl, combine the almonds, Kirsch and sifted icing sugar.
2. Line a small baking tray with a sheet of parchment paper, and pour the nuts onto the tray. Bake the nuts for 10 minutes, or until golden, stirring often (watch them carefully, as they burn easily).
3. Tip the nuts into a small bowl of tempered chocolate, and stir well. Using two teaspoons, scoop out small blobs onto a sheet of parchment paper and allow to set. Try not to eat them all at once!
Fig Jam and Lime Cordial 
Wow, they are so shiny. Excellent. Isn’t tempering so worthwhile.
I just spotted Biscotti recipe, and that would make a lovey dunking biscuit for a hot chocolate :-)
Gillian, I think learning to temper chocolate and learning to bake bread were two of the most (kitchen) life changing things for me. I could instantly do so many more things because of them! I’m loving your blog by the way.. :)
celia, yesterday i made a variation of your almond rochers, by creating small chocolates for 2 tiny-shaped christmas silicon chocolate moulds by silicomart (http://www.silikomart.net/_portal/naviga/index_silikomart_net_en.php?f_codpag=prodotti_moduloInserimento&ctrl_upagina=prodotti_easy&f_codlingua=EN&ctrl_descr=SCG06&ctrl_record_da=1&ctrl_codlin=L23 ) .
i cut by hand the almonds in tiny bits, i used 1 Tbsp Amaretto di Saronno, then i followed yr recipe.
i tried to temper chocolate on my own way by using only chocolate of 53 % (melting 2/3 on the beginning on very low fire, the other 1/3 at the end out of fire..(have no thermometer at the moment).
chocs went out well (?) considering their shiny appearance, but it was really hard trying to squeeze with a tiny teaspoon the grainy mixture on the moulds! my friends ate them all at once, and authorized me to extend to you their “bravo” :)!
Gina, well done, they sound terrific and the moulds look wonderful! I made almond rochers recently as well, although mine were just boring blobs! :)