Chocolate Covered Rocha Recipes

SIMPLE CHOCOLATE-COVERED ALMONDS

Steps:

• Set a pot of water over medium heat and bring to a boil. Add a double boiler to the top of the pot and lower heat to a simmer.
• Add chocolate and coconut oil to the double boiler. Stir until chocolate is melted.
• Place a drip rack over a parchment-lined pan. Place almonds on top of the drip rack. Pour chocolate over the almonds. Allow chocolate to dry.
• Once dry, store almonds in a resealable container.

CHOCOLATE DIPPED COCONUT ROCHER

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. Lightly spray with nonstick cooking spray.
• In a mixing bowl, stir to combine the coconut, sugar and salt. Make a well in the center of the bowl and lightly whisk in the egg whites and almond extract until well incorporated with the other ingredients.
• For each macaroon, spoon up about 2 teaspoons of the coconut mixture and roll into a ball in the palm of your hand, wetting your fingers if necessary. Pinch the top to shape each ball into a pyramid; space the macaroons about 1 inch apart from one another on the prepared baking sheet.
• Bake until the edges and tops are golden brown, 12 to 15 minutes. Cool slightly on the baking sheet, and then transfer to a wire rack to cool completely.
• Dip the bottom of each macaroon in the chocolate and return to the parchment-lined baking sheet. Refrigerate until firm, 10 to 15 minutes.
• Store the macaroons in an airtight container at room temperature for up to 3 days.

HOMEMADE ALMOND ROCA

Steps:

• Prepare the baking sheet: Have a large ungreased cookie sheet or sheet pan ready near the stove to pour the candy onto.

CHOCOLATE COVERED ROCHA

Steps:

• Line a 15x10x1 inch baking sheet with foil, extending foil over the edges for easy removal.
• Set pan aside.
• Melt butter in a heavy 3 quart saucepan.
• Stir in sugar, water and cornsyrup.
• Cook over med-high heat to boiling, stirring until sugar is dissolved; avoid splashing the sides.
• Clip a candy thermometer to the side of the of the pan.
• Cook over med heat, stirring often, until thermometer reaches 290 degrees (about 15 minutes).
• Mixture should boil at a moderate, steady rate over entire surface.
• Remove from heat and remove thermometer.
• Pour mixture into prepared pan.
• Spread evenly.
• Cool for about 5 minutes or until the top is set.
• Sprinkle chocolate pieces over the top.
• Let set for 2 minutes.
• Spread chocolate over candy.
• Sprinkle with nuts, pressing into the chocolate.
• Cool several hours to set.
• Lift set candy out of pan, using the foil edges.
• Break into pieces.
• Store in a tighly covered container in the refrigerator for up to 2 weeks.