Chocolates

Clockwise from top: Rochees, chocolate covered sugared
almonds (in cocoa and powdered sugar), and carees.

Yum, yum, we made chocolate candy! We made three types: orange and almond rochees, chocolate covered sugared almonds, and chocolate carres. The first are little piles of lightly toasted, sugared, slivered almonds and pieces of candied orange peel that have been rolled in tempered milk chocolate. The second are whole almonds, with a coating of cooked (but not quite caramelized) sugar, coated with tempered dark chocolate, and then rolled in cocoa powder or powdered sugar. The carres are a layer of feuilletine (wheat crisps, almost like crumbled wafer cookies) with praline paste and chocolate, sandwiched between thin layers of tempered dark chocolate. All three were amazing! I think the carres were my favorite, but then again I loved the rochees--the orange and milk chocolate was a great combination--and the sugared almonds were incredible on their own, let alone once the chocolate was added.