BY DAVID LAMBERT
For 1 tray 40 x 60 cm 4.5 cm high
70 g rocher after coating
CHEF'S TIP: For the rochers, I recommend making a praline with an old-fashioned, granular texture, as this will add crunch.
(4 800 g in total)
INGREDIENTS:
2000 g caster sugar
650 g water
1500 g raw almonds
1500 g hazelnuts, shelled
METHOD:
Make a syrup using the sugar and water. Heat the mixture to 118°C. Stir in lightly toasted nuts (10 minutes at 140°C). They must still be warm. Crush the nuts and bake until golden brown. Pour onto a baking tray to cool quickly. Once completely cooled, grind in the Robot-Coupe®. Depending on the desired texture, perform a second grind the next day.
INGREDIENTS:
160 g cocoa butter
1600 g 39% milk chocolate couverture
4800 g hazelnut almond praline
800 g crushed nougatine
240 g softened butter
Chopped roasted almonds as required
39% milk or 63% dark chocolate couverture as required
METHOD:
Mix cocoa butter and milk couverture at 28°C. Stir into hazelnut praline at 18/20°C, mix well then add the crushed nougatine. Add the softened butter (creamy). Ideally, the mass should be poured at around 22/24°C. Leave to set at 17°C, then cut into 4 x 4 cm cubes. Shape into a rough rock, then roll in the chopped roasted almonds, except on the underside so as not to interfere with the coating. Crushed nougatine on the inside and chopped almonds on the outside will add crunch to the rocher. Wait at least 12 hours before coating, either with 39% milk couverture or 63% dark couverture.