The chocolate rocher glaze with hazelnuts or almonds is a soft chocolate glaze enriched with finely chopped roasted almonds or hazelnuts. The chocolate rocher glaze is used to coat Yule logs, cakes, chocolate candies, or even ice cream. It adds sweetness, crunch and a pretty visual effect.
It can cover a dessert like a mousse cake instead of mirror glaze.
Chocolate rocher glaze
Table of Contents
Recipe for soft and crunchy chocolate rocher glaze
This chocolate rocher glaze recipe, also referred to as a soft dipping chocolate when it doesn’t contain chopped almonds or hazelnuts, is very simple to make. It’s an easy and quick recipe which can transform a simple yogurt cake into an ultra indulgent treat.
I’ve already covered a marble cake with it, and I can’t tell you how delicious it is! French chef François Perret’s marble cake is already delicious on its own, but with the rocher glaze, it’s even more irresistible.
The glaze should generously cover the cake but remain soft in the mouth. This glaze can be prepared with chopped hazelnuts or almonds. They are usually found already finely chopped and non-roasted, store-bought (raw granulated almond).
You can also use finely chopped caramelized hazelnuts or almonds.
Which chocolate for the rocher glaze ?
It’s the milk chocolate rocher glaze that I really like, because it adds taste and sweetness to the mouth, but it’s up to each person’s taste. If I want a dark chocolate rocher glaze, I add a little milk chocolate to the dark chocolate to soften it and also to have a nice color as you can see on the pictures.
Milk chocolate glaze with slivered almonds is ideal for ice creams like Magnum. Of course, depending on the dessert, yule log or cake to glaze, you can use another type of chocolate : dark, milk, Dulcey or white.
A white chocolate glaze would go well with dehydrated raspberry or pistachio slivers, for example. It will be perfect to cover a vanilla cake or pistachio cake.
How to prepare chocolate rocher glaze ?
NB: Find recipe below
This chocolate glaze is really very simple to make, and is very quick to prepare. Melt the chocolate in a double boiler, then add the oil and mix well.
Next, add the finely chopped almonds or hazelnuts, which have been roasted beforehand. Mix, then glaze your dessert taken out of the freezer or your cake at room temperature. The glaze should be at a temperature between 30°C (86°F) and 35°C (95°F).
It’s best, even when you want to glaze a cake, to place it in the freezer for a while. The glaze will set quickly and cover the cake well.
How to store rocher glaze?
You may have leftover rocher glaze, but it’s better to have a little extra to generously cover your cake than to not have enough. Whatever is left, place it in an airtight container in the refrigerator. You can keep it for up to 1 month or more. All we need to do is remelt it again.
You can use it in a chocolate ganache to decorate cupcakes etc.
Difficulty : easy
Ingredients:
NB : You can find the printable recipe card at the end of this article.
Dark and milk chocolate rocher glaze
For 1 cake, a yule log or a mousse cake
- 250 g (8.8 oz) dark and milk chocolate (150 g / 5.3 oz of 70% dark chocolate with 100 g / 3.5 oz milk chocolate or just dark or milk chocolate).
- 65 g (2.3 oz) of finely chopped almonds, raw granulated roasted beforehand for 15 minutes at 160°C (320°F).
- 45 ml (1.5 oz) grape seed oil or vegetable oil
Note :
The recipe remains the same with just milk chocolate. If you want a glaze that’s even more smooth, you should increase the oil a little, up to 65 g for 250 g of dark chocolate, milk chocolate, or a mix of both.
White chocolate rocher glaze
- 250 g (8.8 oz) Barry Zéphyr white chocolate or another brand.
- 65 g (2.3 oz) of chopped almonds or hazelnuts, raw granulated roasted beforehand for 15 minutes at 160°C (320°F), or pistachios as preferred.
- 30 g (1 oz) grape seed oil or vegetable oil.
Preparation steps :
1. Melt the chocolate in a double boiler or microwave, removing it 2 to 3 times to stir it well. This way, it will melt without overheating.
2. Add the vegetable oil and mix well.
3. Add the chopped almonds or hazelnuts and mix well.
4. Use it when its temperature is between 30°C and 35°C (86°F and 95°F) on a frozen dessert or a cake at room temperature.
5. Place a sheet of aluminum foil under the wire rack to quickly catch the glaze if you want to pour a second layer. You need to do it very quickly to achieve an even layer.
I hope you’ll find this recipe useful, and that you’ll be able to make your cakes more delicious.
Easy Chocolate Rocher Glaze Recipe
INGREDIENTS
Dark and milk chocolate rocher glaze
- For 1 cake a yule log or a mousse cake
- 250 g (8.8 oz ) dark and milk chocolate (150 g / 5.3 oz of 70% dark chocolate with 100 g / 3.5 oz milk chocolate or just dark or milk chocolate). (see note below)
- 65 g (2.3 oz) of finely chopped almonds or hazelnuts raw granulated roasted beforehand for 15 minutes at 160°C (320°F).
- 45 ml (1.5 oz) grape seed oil or vegetable oil
White chocolate rocher glaze
- 250 g (8.8 oz) Barry Zéphyr white chocolate or another brand.
- 65 g (2.3 oz) of chopped almonds or hazelnuts Raw granulated roasted beforehand for 15 minutes at 160°C (320°F), or pistachios as preferred.
- 30 g (1 oz) grape seed oil or vegetable oil
PREPARATION
- Melt the chocolate in a double boiler or microwave, removing it 2 to 3 times to stir it well. This way, it will melt without overheating.
- Add the vegetable oil and mix well.
- Add the chopped almonds or hazelnuts and mix well.
- Use it when its temperature is between 30°C and 35°C (86°F and 95°F) on a frozen dessert or a cake at room temperature.
- Place a sheet of aluminum foil under the wire rack to quickly catch the glaze if you want to pour a second layer. You need to do it very quickly to achieve an even layer.
- I hope you'll find this recipe useful, and that you'll be able to make your cakes more delicious.
Notes
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