Biarritz Rochers
Serves: 3
Carter Wolf
1 January 1970
Based on User reviews:
50
Spice
49
Sweetness
51
Sourness
42
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
Directions:
1
Preheat the oven to 325°F
2
Place the slivered almonds on a baking sheet and toast in the oven for about 6 minutes, until golden
3
Remove from the oven and allow to cool
4
Temper the chocolate
5
Add the almonds and diced orange peel and mix well
6
Using a spoon, make small mounds of the mixture on a baking sheet lined with parchment paper
7
Refrigerate for 15 minutes to set before detaching the rochers from the paper
8
(Store for up to 1 month in an airtight container away from moisture
9
) Preheat the oven to 325°F
10
Place the slivered almonds on a baking sheet and toast in the oven for about 6 minutes, until golden
11
Remove from the oven and allow to cool
12
Temper the chocolate
13
Add the almonds and diced orange peel and mix well
14
Using a spoon, make small mounds of the mixture on a baking sheet lined with parchment paper
15
Refrigerate for 15 minutes to set before detaching the rochers from the paper
16
(Store for up to 1 month in an airtight container away from moisture)