Sherly´s Tips

Dark Chocolate Almond Rocher

Luxurious treats that everyone loves! When I first moved to Switzerland, an elderly neighbor lady had made these for Xmas for me as a welcome gift, and since then I’m hooked on these!

Ingredients for 1 tray (ca. 30 pieces)

  • 150g dark chocolate: 100g for your first melting batch, 50g for seeding.
  • 150g slivered almonds (or cornflakes)
  • Candy thermometer/laser thermometer


  1. Heat up oven to 160°C. Put a parchment paper on the baking tray and spread the slivered almonds. Roast for 10min and cool. Set aside.
  2. Temper the chocolate. How? On a double boiler, melt 100g chocolate while stirring the chocolate consistently. Remove from heat as soon as chocolate is melted, while making sure temperature does not go above 50°C. Add in 50g of the remaining chocolate (this is called the “seeding chocolate”) and into the warm melted chocolate and stir with a spatula until they melt and become homogenous. Drop the temperature to 27°C, and then reheat it on warm water to around 32°C so the chocolate is fluid for workability. Tempering process is done – remove from the warm water.
  3. Add in all the almonds into the melted chocolate and mix well.
  4. On a parchment paper, scoop out each portion using a teaspoon.
  5. Let cool until chocolate crystallizes.

Tip 1: Instead of almonds, you can also use cornflakes!

Tip 2: In case you are making a bigger batch, make sure that your seeding chocolate is always a 1/3 of your total chocolate amount.

Tip 3: Milk chocolate and white chocolate tempering temperatures are 3-5°C lower than dark chocolate. Also it depends on the chocolate brands and type.


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Sherly's Kitchen
Seestrasse 297
8038 Zürich, Switzerland



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