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almond rocher 003

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!

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