The chocolate rocher glaze or Ferrero glaze is a smooth chocolate coating enriched with finely chopped roasted almonds or hazelnuts. It is used to coat Yule logs, cakes, chocolate candies, or even ice cream, adding sweetness, crunch, and a beautiful visual effect. It can also be used to cover a dessert like a mousse cake instead of a mirror glaze.
Chocolate rocher glaze
Table of Contents
Soft and Crunchy Chocolate Rocher Glaze Recipe
This chocolate rocher glaze, sometimes 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 that can transform a simple yogurt cake into an ultra-indulgent treat.
I’ve already used it to coat a marble cake, and I can’t tell you how delicious it is! The marble cake is already amazing on its own, but with the rocher glaze, it becomes even more irresistible.
The glaze should generously cover the cake while remaining soft in the mouth. It can be prepared with finely chopped hazelnuts or almonds, which are usually available pre-chopped and raw from the store.
You can also use finely chopped caramelized hazelnuts or almonds for extra flavor and crunch.
Which chocolate for the rocher glaze ?
I particularly love the milk chocolate rocher glaze because it adds flavor and sweetness to every bite, but of course it is a matter of personal taste. If I want a dark chocolate rocher glaze, I usually add a bit of milk chocolate to soften it and achieve a nice color, as you can see in the pictures.
A milk chocolate glaze with slivered almonds is perfect for ice creams like Magnum. Depending on the dessert you want to glaze, such as a Yule log or a cake, you can also use other types of chocolate: dark chocolate, milk chocolate, Dulcey chocolate, or white chocolate.
A white chocolate glaze pairs beautifully with dehydrated raspberries or pistachio slivers. It is perfect for covering a vanilla cake or a pistachio cake.
How to Make Chocolate Rocher Glaze ?
NB: Find recipe below
This chocolate glaze is very simple to make and quick to prepare. Melt the chocolate in a double boiler, then add the oil and mix well.
Next, stir in the finely chopped almonds or hazelnuts, which should be roasted beforehand. Mix thoroughly, then glaze your dessert taken from the freezer or your cake at room temperature. The glaze should be between 30°C (86°F) and 35°C (95°F) for optimal coverage.
Even when glazing a cake, it’s best to place it in the freezer for a short time. The glaze will set quickly and coat the cake evenly.
How to store rocher glaze
You might have some leftover rocher glaze, but it’s better to have a little extra to generously cover your cake than to run short. Store any leftovers in an airtight container in the refrigerator, where it will keep for up to a month or more. Simply remelt it before reuse.
It can also be used in a chocolate ganache to decorate cupcakes or other desserts.
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, Yule log, or mousse cake
- 250 g (8.8 oz) dark and milk chocolate (150 g / 5.3 oz 70% dark chocolate with 100 g / 3.5 oz milk chocolate, or use only dark or only milk chocolate)
- 65 g (2.3 oz) finely chopped almonds, raw, roasted for 15 minutes at 160°C (320°F)
- 45 ml (1.5 oz) grapeseed oil or vegetable oil
Note:
The recipe works the same with only milk chocolate. For an even smoother glaze, you can increase the oil slightly, up to 65 g (2.3 oz) for 250 g ( 8.8 oz) of dark chocolate, milk chocolate, or a combination of both.
White Chocolate Rocher Glaze
- 250 g (8.8 oz) Barry Zéphyr white chocolate or another brand
- 65 g (2.3 oz) chopped almonds or hazelnuts, raw, roasted for 15 minutes at 160°C (320°F), or pistachios if preferred
- 30 g (1 oz) grapeseed oil or vegetable oil
Preparation steps :
Melt the chocolate in a double boiler or in the microwave, stirring 2 to 3 times to ensure it melts evenly without overheating.
Add the vegetable oil and mix well.
Stir in the chopped almonds or hazelnuts until evenly combined.
Use the glaze when it is between 30°C and 35°C (86°F and 95°F), either on a frozen dessert or a cake at room temperature.
Place a sheet of aluminum foil under the wire rack to catch any excess glaze if you want to pour a second layer. Work quickly to achieve an even coating.
I hope you find this recipe helpful and that it will help you make your cakes even more delicious.
Easy Chocolate Rocher Glaze Recipe
INGREDIENTS
Dark and Milk Chocolate Rocher Glaze
- For 1 cake Yule log, or mousse cake
- 250 g dark and milk chocolate (150 g / 5.3 oz 70% dark chocolate with 100 g / 3.5 oz milk chocolate, or use only dark or only milk chocolate) (see note below)
- 65 g finely chopped almonds or hazelnuts raw, roasted for 15 minutes at 160°C (320°F)
- 45 ml grapeseed oil or vegetable oil
White Chocolate Rocher Glaze
- 250 g Barry Zéphyr white chocolate or another brand
- 65 g chopped almonds or hazelnuts raw, roasted for 15 minutes at 160°C (320°F), or pistachios if preferred
- 30 g grapeseed oil or vegetable oil
PREPARATION
- Melt the chocolate in a double boiler or in the microwave, stirring 2 to 3 times to ensure it melts evenly without overheating.
- Add the vegetable oil and mix well.
- Stir in the chopped almonds or hazelnuts until evenly combined.
- Use the glaze when it is between 30°C and 35°C (86°F and 95°F), either on a frozen dessert or a cake at room temperature.
- Place a sheet of aluminum foil under the wire rack to catch any excess glaze if you want to pour a second layer. Work quickly to achieve an even coating.
- I hope you find this recipe helpful and that it will help you make your cakes even more delicious.
Notes
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