Almond Rocher
These candies have a filling of mixed dark chocolate, almond butter and crushed biscuit, and are coated in tempered dark chocolate and chopped almonds.
Ingredients
Dark chocolate (first portion, for melting)
100 g
Almond butter
150 g
Ice cream wafers (crushed)
50 g
Dark chocolate (second portion, for tempering)
150 g
Almonds (roasted and chopped)
25 g
Instructions
1
Melting and mixing
Melt the first portion of dark chocolate over a bain-marie. Add the almond butter and mix quickly.
2
Adding the crunch
Add the crushed wafers and stir until evenly combined.
3
Shaping
Once the mixture begins to thicken but has not yet set, scoop about 1 tbsp (12 g) onto parchment paper; you may also roll it into balls.
4
Resting
Let sit at room temperature for 2–3 hours to firm up.
5
Preparing the coating
Temper the remaining dark chocolate, then stir in the chopped almonds.
6
Dipping
Dip each ball into the tempered chocolate, lift out with a chocolate fork, and place on parchment paper to harden.
