This recipe is inspired by my love for the almonds rocks from La Patisserie at Taj Mahal Palace, Mumbai. If you know, you know the joy of working your way through a box of these individually-wrapped wonders, with each chocolatey chunk cocooning the craveable crunch of toasted almonds sheathed inside!
While the original will always remain a class apart, these homemade rocks match up rather well, hitting the right spot when you’re looking for a bite-sized treat to sink your teeth into. The best part? This is essentially a two-ingredient recipe (not counting vanilla extract and sea salt!) and is endlessly adaptable too.
Calibrate your batch with your dark chocolate of choice (choosing between 55 – 70% cocoa solids depending on your preferred intensity). You could even go for a mix of milk and dark chocolate if you’d prefer your rocks a touch sweeter! Not keen on almonds? Hazelnuts, walnuts or even pistachios would work just as well too. Just remember to toast your nuts before stirring in – it makes all the difference in ensuring these rocks stay crisp for long after!
- ½ cup dark baking chocolate or chocolate chips (choose a good quality baking chocolate with 60 – 70% cocoa solids)
- ¼ cup almonds, chopped into chunks (the pieces should not be finely chopped but instead should have a bite to them)
- ½ tsp vanilla extract (optional)
- Sea salt (for sprinkling)
- Toast the almonds in a skillet (over medium heat), stirring regularly to ensure that they don’t burn Remove from heat once they’ve started to brown; set aside.
- Use a double boiler to melt the chocolate: place a heat-proof bowl over a saucepan of simmering water (be careful to ensure the base of the bowl is not touching the water). Add the chopped chocolate/ chocolate chips to the bowl and stir regularly (scraping down from the sides as needed) until the chocolate has melted. Remove from heat and set aside to cool.
- Once the chocolate has cooled down a bit, add the vanilla and fold in the almonds until they’re evenly mixed and completely coated in chocolate.
- Scoop out the almond-chocolate mixture in spoonfuls, pouring them into whichever moulds you have at hand. I used silicone muffin moulds, but an empty ice cube tray could also work. Alternatively, you could scoop it out onto a plate lined with grease-proof/ waxed paper or aluminium foil. Just note that this method can get a little bit messy!
- Pop the mould/ plate into the fridge for a couple of hours until firm and set. Store refrigerated in an airtight container; or alternatively, you can also wrap each one individually in foil if you plan on gifting someone a batch!
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