Biarritz Rochers Recipe
- 1 1/4 cups slivered almonds
- 3 1/2 oz good-quality dark or milk chocolate, chopped
- 1 1/2 oz candied orange peel, diced
- Preheat the oven to 325°F. Place the slivered almonds on a baking sheet and toast in the oven for about 6 minutes, until golden. Remove from the oven and allow to cool. Temper the chocolate . Add the almonds and diced orange peel and mix well. Using a spoon, make small mounds of the mixture on a baking sheet lined with parchment paper. Refrigerate for 15 minutes to set before detaching the rochers from the paper. (Store for up to 1 month in an airtight container away from moisture.)
