Smoked Maple Almond Rocher

From the ALMOND BOARD OF CALIFORNIA

Makes 96 pieces

 

This maple flavor will give you all the feels and taste of the holidays. Perfect for any Thanksgiving dinner and all throughout the season.

 

NOTE: This recipe is measured out in grams. A conversion calculator can be used, if desired.

 

INGREDIENTS

250 grams Slivered almonds

150 grams Maple sugar

500 grams Milk chocolate

50 grams Candied orange peel

Optional: 20 grams matcha or candied orange powder

 

EQUIPMENT NEEDED

Table-top Smoking Gun

 

DIRECTIONS

1.Place the almonds on baking sheet and lightly toast in a preheated 325- degree oven for 5-8 minutes, or until very lightly colored. Set aside.

2.In a saucepan, bring maple sugar and enough water to cover the maple syrup to a boil.

3.At 238 degrees F, add toasted almonds and stir vigorously until sugar re-crystalizes evenly around the almonds. Remove almonds from pan and cool to room temperature.

4.Meanwhile, place milk chocolate in a heat-proof bowl and wrap tightly with plastic wrap. Insert tube from table-top smoking gun under plastic wrap and smoke chocolate 2 to 3 times, until desired level of smoke flavor is achieved.

5.Temper chocolate per manufacturer’s instructions and set aside.

6.In a bowl, toss candied almonds and diced candied orange peel. Add tempered chocolate and toss lightly to coat. Rewarm mixture gently if it begins to set.

7.On a parchment-lined sheet tray, form mixture into a slab for sharing or make individual drops with two spoons.

8.When fully set, keep in a cool, dry place away from moisture.

9.Optional: dust with matcha or candied orange powder.

 

Find this recipe and more holiday treats at almonds.com