SWISS ROCHERS

2014-12-25 18.41.16

 


Makes about 40 Pralines

300 g Almond Batons

20 g Icing Sugar

1-2 tbsp Water

1-2 tblsp Cointreau

Mixed 100g tempered Milk Chocolate/ 100g tempered Bittersweet Chocolate


 

Preheat the oven to 170°C.

Place almond batons in a bowl and toss them in the Cointreau, icing sugar and water. Make sure the all the nuts are well coated. Spread the almonds on the baking sheet and roast for 10 minutes until golden brown.

Remove from the oven and separate out all the nuts. Leave to cool.

Place the cooled almonds in a bowl and stir in the tempered chocolate. If you want to know how to temper your chocolate please look here.

Spoon small clusters onto baking sheet.

Leave to cool and enjoy.

CLASSICAL TRUFFLE

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Makes about 20 truffles

Ganache

100g Milk Chocolate

125g Bittersweet Chocolate

120g Whipping Cream

100g Butter at room temperature

Truffle Coating

300g Bittersweet tempered Chocolate

200g Confectioner’s Sugar


Put the cream in a saucepan and bring it just to the boil. Take it off the heat and add gently to the finely chopped mixed bittersweet and milk chocolate.

Mix continuously to form an emulsion.

Beat the butter until creamy and mix it into ganache until fully incorporated.

Cover the ganache with plastic wrap and leave until set in a cool area.

To make truffles use a small ice cream scoop ( or a teaspoon ) and scoop out equal sized balls of ganache and place them on a baking sheet. You can also pipe the ganache onto baking sheet

Temper the bittersweet chocolate. See my guide how to do it here.

Place confectioners’ sugar in a shallow bowl. Dip truffles in the melted chocolate or roll in chocolate between your palms.

Finally roll your truffles in the confectioners’ sugar so that they’re completely covered.