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Christmas «Rochers»

Christmas «Rochers»
Chocolate recipes from Cailler, for moments of sweet bliss: Christmas «Rochers»


  1. Mix the almond slices with the icing sugar and a bit of water.
  2. Spread over a baking tray and bake at 170 °C until golden.
  3. Leave to cool and then combine with 200 g tempered chocolate.
  4. Form small "rocher" using two teaspoons.
  5. Leave to cool and enjoy.

Tricks and short cuts:

  1. To temper the chocolate shell, melt 2/3 of the chocolate in a bowl over a saucepan of boiling water until it reaches 45 – 50 °C.
  2. Finely chop the remaining 1/3 of the chocolate.
  3. Now add the chopped chocolate to the melted chocolate and stir until it has completely melted. If it doesn't melt, slightly warm the chocolate.
  4. Make sure that the chocolate does not exceed the ideal temperature for dark chocolate of 31 °C.