Fine Rocher Press Recipe
Recipe information
Make Fine Rocher Press in just 1h . Hazelnut first cold chocolates
Get This Recipe In Your Inbox
Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!
Was this page helpful?
Help improve this recipe for others!
Ingredients
Chocolate Mixture
Coating
Preparation of Chocolate Mixture
1. Roasting Hazelnuts
Preheat your oven to 180°C (350°F). Spread the raw hazelnuts on a baking sheet and roast them for about 10-12 minutes or until they are golden brown and fragrant.
2. Blending Ingredients
Once the hazelnuts have cooled, place them in a food processor and blend until they form a smooth paste. This may take a few minutes. Scrape down the sides as necessary.
3. Adding Cocoa and Sweeteners
Add cocoa powder, coconut oil, maple syrup, vanilla extract, and sea salt to the hazelnut paste. Blend until all ingredients are well combined and smooth.
Molding and Coating
4. Molding the Mixture
Pour the chocolate mixture into silicone molds or a parchment-lined tray, spreading it evenly. Place in the freezer for about 30 minutes until set.
5. Preparing the Coating
While the chocolate mixture is setting, chop the dark chocolate into small pieces and melt it using a double boiler or microwave. Stir until smooth.
6. Coating the Chocolates
Once the chocolate mixture is set, remove it from the molds. Dip each piece into the melted dark chocolate, then sprinkle with chopped hazelnuts and coconut flakes before the chocolate hardens.
7. Final Setting
Place the coated chocolates onto a baking sheet lined with parchment paper. Let them sit at room temperature until the chocolate hardens or refrigerate for quicker setting.
Local Coupons
No local coupons found for this recipe's ingredients.