Accueil Sweet Swiss Rocks

Swiss Rocks

Difficulté : Easy
Catégorie : Sweet
Cout : Low cost
For Christmas, here is the ultimate recipe for chocolates that are very simple to make and really explosive in texture and flavor! These Swiss rocks are really addictive. They crunch, they crack, they melt… Moreover, you don’t need any particular material: no mold, no frame, just a soup spoon and a thermometer. They will really make an impression on your guests or on the lucky ones you give them to.
I wish you all a great holiday season, although I will continue to post more recipes through 2013…. !! Merry Christmas !

Recipes of the Swiss rocks:
-300g of almond sticks
-120g of cane sugar syrup
-2 good pinches of salt
-30g of soft butter
-350g of tempered couverture chocolate (simple method HERE)
-4g of mycryo cocoa butter

Preheat the oven to 180°C.
Place the almonds in sticks in a bowl.

Add the cane sugar syrup and salt. For this recipe, I use Canadou syrup, the syrup we use to make planters!

Mix well.

Place all almonds on a baking sheet lined with parchment paper. Put in the oven at 180°C

Every 5 minutes, stir the almonds with a spoon. At the beginning, there is syrup under the almonds: don’t panic! The syrup will eventually evaporate and the almonds will toast nicely!

I don’t know how long it takes, but after 15-20 minutes, the almonds are nicely toasted and the syrup is gone (the almonds are quite dry).

Pour the almonds into a large bowl and add the butter.

Pour the tempered chocolate (here Valrhona milk chocolate).

To mix well by trying not to put its head in the bowl to eat all (patience, one is going to end up not tasting them and to put itself full of the holes of nose!)

Form small piles with a tablespoon on parchment paper. You have to take it easy because otherwise the pile collapses. You can also put them in mini silicone muffin tins.

Allow to crystallize for one or two hours (this depends greatly on the room temperature). Store in an airtight box out of sight.

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