Whether it's called Chocolate Rocher or Tortoise or Homemade Tortoise, this is a fun and perfect spring break kitchen project when you need to stay home!
*ingredients :
° 250g (about 2 cups) roasted nuts of your choice
° 250 g (2 cups) sugar
° 80 ml (1/3 cup) 15% cream (or light cream)
° 80 ml (1/3 cup) salted butter
° 1 c. vanilla extract
° 150g (3/4 cup) dark chocolate
° A little fleur de sel
* Preparation steps
1
Roast nuts - if not already roast - in oven for 9-10 min at 350 F (180 C), removing immediately also let cool on clean cloth.
2
Prepare two baking sheets on which you will place a lightly oiled parchment paper. Put the walnuts on the small carrots.
3
In a heavy-bottomed fondue pot, pour in the sugar and, over medium heat, melt the sugar (better slowly and steadily than fast and dangerous!). As soon as the sugar begins to dissolve, insert a candy thermometer. Melt sugar must have a good golden color & temperature 121 ° C. Time it reache temperature, adding cream. Stir vigorously, bringing the temperature back to 140°C. Once the temperature reaches 140°C, remove the saucepan from the heat, add the butter, then the vanilla, and stir constantly until the caramel is smooth.
4
Pour still hot caramel on walnut rocks. Leave it to cool for ten minutes. Meanwhile, soften the chocolate by placing two-thirds of the chocolate chips in the microwave, 30 seconds at a time, or in a double boiler, for a maximum temperature of 50-55°C (45-50°C for milk chocolate). Then cool it by adding chocolate drops until it cools slightly to about 31°C (29°C for milk chocolate). Note: We can go there immediately if these turtles are for your little family, everything will still be edible ;)
5
Sprinkle with fleur de sel or Maldon salt flakes. Leave the chocolate and caramel rocks for at least an hour
Enjoy !
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