\n<\/div>\n

\n $\"Crunchy$ <\/a><\/div>\n

\nDark chocolate rochers with a strong cocoa aroma and roasted almonds, filled with a crunchy home-made praline. These rocks will quickly take their place at coffee time! <\/div>\n

\n <\/a><\/p>\n

\nI advise you to read carefully the recipe for <\/b>
\n tempered chocolate<\/b>
\n<\/a>. I remind you that I use the Mycryo cocoa butter method, which I prefer to the traditional method, which is too cumbersome to carry out in normal conditions, in an environment where the hygrometry and temperature of the room are not controlled. <\/b><\/div>\n
\nRecipe for 64 “crispy praline rochers”:<\/p>\n

\n 200g of <\/span>
\n<\/b>
\n
\n hazelnut paste<\/span>
\n <\/b>
\n<\/a> (click on the title to get the recipe)
\n
\n -200g of <\/span>
\n<\/b>
\n
\n praline paste<\/span>
\n <\/b>
\n<\/a> (ditto!!)
\n-140g of black cover<\/span><\/b>
\n-60g of milk chocolate<\/span><\/b>
\n-60g of cr\u00eapes dentelles (feuilletines)<\/span><\/b>
\nCoating:<\/span><\/b>
\n-400g of black couverture (I took the Manjari from Valrhona)<\/span><\/b>
\n-4g of mycryo cocoa butter<\/span><\/b>
\n-80g chopped almonds<\/span><\/b> <\/p>\n
\nBefore starting, bring a thermometer and chocolate utensils, which are easier to use for dipping the ganaches into the couverture. <\/i><\/div>\n\n<\/div>\n
\n $\"Crunchy$ <\/i><\/a><\/div>\n
<\/p>\n
\nStart by mixing the hazelnut paste and praline paste in a large bowl.<\/i><\/div>\n
\n<\/div>\n
\n $\"Crunchy$ <\/i><\/a><\/div>\n
<\/i><\/p>\n
\n
\n<\/i><\/div>\n
<\/p>\n
\nMelt the dark and milk chocolate in a microwave or double boiler.<\/i><\/div>\n
\n<\/div>\n
\n $\"Crunchy$ <\/i><\/a><\/div>\n\n<\/div>\n
\nAdd the chocolate to the praline\/hazelnut paste, mix well and then add the cr\u00eapes dentelles reduced to a coarse powder.<\/i><\/div>\n
\n
\n<\/i><\/div>\n
\n $\"Crunchy$ <\/i><\/a><\/div>\n\n<\/div>\n
\nPrepare a 16cm x 16sm frame on a baking sheet lined with parchment paper.<\/i><\/div>\n
\n
\n<\/i><\/div>\n
\n $\"Crunchy$ <\/i><\/a><\/div>\n\n<\/div>\n
\nPour the crunchy praline into the frame.<\/i><\/div>\n
\n
\n<\/i><\/div>\n
\n $\"Crunchy$ <\/i><\/a><\/div>\n\n<\/div>\n
\nThen store in the refrigerator until the praline has hardened.<\/i><\/div>\n
\n
\n<\/i><\/div>\n
\n $\"Crunchy$ <\/i><\/a><\/div>\n\n<\/div>\n
\nPass a hot blade around the frame. If you have a frame with a removable edge, it’s probably much easier. You can also run the hair dryer around it to make it easier. Leave at room temperature.<\/i><\/div>\n
\n
\n<\/i><\/div>\n
\n $\"Crunchy$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nCut into 64 equal parts. I wasn’t happy with the cubes, so I rolled the cubes by hand to make balls again. The professionals use a “guitar” to cut the ganaches perfectly, but given the exorbitant price, I prefer this method. <\/i><\/div>\n
\n
\n<\/i><\/div>\n
\n $\"Crunchy$ <\/i><\/a><\/div>\n\n<\/div>\n
\nToast the chopped almonds at 180\u00b0C for a dozen minutes, stirring halfway through.<\/i><\/div>\n
\n<\/div>\n
\n $\"Crunchy$ <\/i><\/a><\/div>\n\n<\/div>\n
\nMelt the coating at 40-45\u00b0C using the tempered chocolate<\/a> method.<\/i><\/div>\n
\n<\/div>\n
\n $\"Crunchy$ <\/i><\/a><\/div>\n\n<\/div>\n
\n $\"Crunchy$ <\/i><\/a><\/div>\n\n<\/div>\n
\nAdd Mycryo cocoa butter at 35\u00b0C.<\/i><\/div>\n
\n<\/div>\n
\n $\"Crunchy$ <\/i><\/a><\/div>\n\n<\/div>\n
\nMix well, then add the roasted almonds.<\/i><\/div>\n
\n<\/div>\n
\n $\"Crunchy$ <\/i><\/a><\/div>\n\n<\/div>\n
\nLet the temperature drop to 31-32\u00b0C, stirring frequently. <\/i><\/div>\n
\n<\/div>\n
\n $\"Crunchy$ <\/i><\/a><\/div>\n\n<\/div>\n
\nAt this point, dip the balls, or cubes, into the blanket to medium. <\/i><\/div>\n
\n<\/div>\n
\n $\"Crunchy$ <\/i><\/a><\/div>\n\n<\/div>\n
\nScrape off excess coating from the bowl.<\/i><\/div>\n
\n<\/div>\n
\n $\"Crunchy$ <\/i><\/a><\/div>\n\n<\/div>\n
\nPlace the candies (that’s the term…) on a parchment paper and let them crystallize at room temperature. <\/i><\/div>\n
\n<\/div>\n
\n $\"Crunchy$ <\/i><\/a><\/div>\n\n<\/div>\n
\nDevour!<\/i><\/div>\n
\n<\/div>\n
\n $\"Crunchy$ <\/a><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"
Dark chocolate rochers with a strong cocoa aroma and roasted almonds, filled with a crunchy home-made praline. These rocks will quickly take their place at coffee time! I advise you…<\/p>\n","protected":false},"author":1,"featured_media":51652,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[144],"tags":[142],"class_list":["post-285739","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sweet","tag-sweet"],"acf":[],"_links":{"self":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts\/285739","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/comments?post=285739"}],"version-history":[{"count":0,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts\/285739\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media\/51652"}],"wp:attachment":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media?parent=285739"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/categories?post=285739"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/tags?post=285739"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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