Smoked Maple Almond Rocher

Created for the Almond Board of California by Chef Wendy Sherwood, Owner and Proprietor of La Foret Chocolate & Confections in Napa, CA and Instructor, Culinary Institute of America at Greystone.

Difficulty

Hard

Ingredients

Serves: 96 pieces

250 grams Slivered almonds
150 grams Maple sugar
500 grams Milk chocolate
50 grams Candied orange peel
Optional: 20 grams matcha or candied orange powder

Preparation

Equipment

Table-top Smoking Gun

Preparation

Place the almonds on baking sheet and lightly toast in a preheated 325°F oven for 5-8 minutes or until very lightly colored. Set aside.
In a sauce pan, bring maple sugar and enough water to cover the maple syrup to a boil.
At 238°F, add toasted almonds and stir vigorously until sugar re-crystalizes evenly around the almonds. Remove almonds from pan and cool to room temp.
Meanwhile, place milk chocolate in a heat-proof bowl and wrap tightly with plastic wrap. Insert tube from table-top smoking gun under plastic wrap and smoke chocolate 2 to 3 times until desired level of smoke flavor is achieved.
Temper chocolate per manufacturer’s instructions and set aside.
In a bowl, toss candied almonds and diced candied orange peel. Add tempered chocolate and toss lightly to coat. Rewarm mixture gently if it begins to set.
On a parchment lined sheet tray, form mixture into a slab for sharing or make individual drops with two spoons.
When fully set, keep in a cool, dry place away from moisture.
Optional: dust with matcha or candied orange powder

Did you know?

In addition to almonds being a delicious ingredient in our recipes they’re also heart healthy, gut healthy, and full of vitamins and nutrients - explore Health & Nutrition to learn more. Not only that, almond farmers are dedicated to sustainability - find out how they’re Growing Good.