Expert chocolatier William Curley shares his melt-in-the-mouth recipe for heavenly hazelnut rocher
Equipment needed: 12mm Piping nozzle, dipping fork.
For the Gianduja Ganache:
• 300g Gianduja
• 160g Dark Chocolate (finely chopped)
• 40g Invert sugar
• 55g Unsalted Butter
• 1 Vanilla pod (split + scraped)
1 Boil the cream with the vanilla and leave to infuse. Remove the vanilla pod.
2 Re-boil the cream and invert sugar together.
3 Pour onto the chopped chocolate.
4 Add the softened butter.
5 Hand-blend the ganache to emulsify.
For the Nutty Chocolate:
• 500g Tempered Milk Chocolate
• 250g Roasted Nibbed Almonds.
1 Prepare a tray lined with silicone paper.
2 Pipe small dots of the ganache onto a lined tray.
3 Put a whole roasted hazelnut onto each dot of ganache.
4 Pipe a bulb of ganache on top of each hazelnut and allow to set.
5 Roll each bulb into a sphere and coat in feuillantine wafer.
6 Dip each chocolate into the tempered nutty milk chocolate and a baking tray (sheet) lined with a non-stick baking mat. Leave to set in a cool, dry area.
7 Decorate with gold leaf.
8 Store in an airtight container and eat within one week.
Recipe courtesy of William Curley