Hazelnut and Apricot Rochers

Hazelnut Apricot Rocher
Hazelnut and Apricto Rochers
Almost any kind of nut, seed, or dried fruit can be used for these chocolate-coated clusters based on one that appears in Peter Greweling's Chocolates and ConfectionsTodd Coleman

Almost any kind of nut, seed, or dried fruit can be used for these chocolate-coated clusters. We based this recipe on one that appears in Peter Greweling's Chocolates and Confections (Wiley, 2010). For more Valentine's Day recipes, check out our guide.

Hazelnut and Apricot Rochers
Almost any kind of nut, seed, or dried fruit can be used for these chocolate-coated clusters. Continue...
Yield: makes 24 CANDIES

Ingredients

  • 1 cup roughly chopped hazelnuts
  • 1 tbsp. Frangelico or other hazelnut liqueur
  • 1 tbsp. sugar
  • 12 cup finely chopped dried apricots
  • 4 oz. semisweet chocolate
  • 1 tsp. vegetable shortening

Instructions

  1. Heat oven to 350°. Combine hazelnuts and liqueur in a medium bowl and let sit for 10 minutes. Add sugar and toss to coat; spread nuts in a single layer on a parchment paper–lined baking sheet and bake, stirring occasionally, until toasted, about 10 minutes. Remove from oven and let cool; add apricots and set aside.
  2. Combine chocolate and shortening in a heat-proof bowl and set over a pot of simmering water. Heat, stirring often, until chocolate melts and mixture is smooth. Remove bowl from pot and let chocolate mixture cool until an instant-read thermometer reads to 89°. Working in four batches, combine 14 of the reserved nut mixture and 14 of the melted chocolate in a small bowl until nut mixture is coated with chocolate; there should be only enough chocolate to keep the mixture together. Using a tablespoon-size measuring spoon, spoon mixture into mounds on a parchment paper–lined baking sheet; repeat with remaining nut mixture and chocolate. (If chocolate mixture drops below 86°, heat it again, stirring constantly, until it returns to 89°, and then continue mixing with nut mixture.) Let rochers cool and set before serving.