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Biarritz Rochers

By Julien Merceron
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Biarritz RochersJean Cazals

Recipe information

  • Yield

    Makes 20 pieces

Ingredients

1 1/4 cups slivered almonds
3 1/2 oz good-quality dark or milk chocolate, chopped
1 1/2 oz candied orange peel, diced

Preparation

  1. Preheat the oven to 325°F. Place the slivered almonds on a baking sheet and toast in the oven for about 6 minutes, until golden. Remove from the oven and allow to cool. Temper the chocolate . Add the almonds and diced orange peel and mix well. Using a spoon, make small mounds of the mixture on a baking sheet lined with parchment paper. Refrigerate for 15 minutes to set before detaching the rochers from the paper. (Store for up to 1 month in an airtight container away from moisture.)

Reprinted with permission from À la Mère de Famille: Recipes from the Beloved Parisian Confectioner by Julien Merceron. Text copyright © 2011 by Julien Merceron; photographs copyright © 2011 Jean Cazals. First published in the United States of America in 2014 by Chronicle Books LLC.
TagsCandyDessertFrenchEuropeanChocolateAlmondNutGluten Free5 Ingredients or FewerCookbooks

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