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Smoked Maple Almond Rocher

Created for the Almond Board of California by Chef Wendy Sherwood, Owner and Proprietor of La Foret Chocolate & Confections in Napa, CA and Instructor, Culinary Institute of America at Greystone.
Almonds

Difficulty

Expert

Ingredients
Serves: 96 pieces
  • 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
Preparation
Equipment
  1. Table-top Smoking Gun
Preparation
  1. Place the almonds on baking sheet and lightly toast in a preheated 325°F oven for 5-8 minutes or until very lightly colored. Set aside.
  2. In a sauce pan, bring maple sugar and enough water to cover the maple syrup to a boil.
  3. At 238°F, add toasted almonds and stir vigorously until sugar re-crystalizes evenly around the almonds. Remove almonds from pan and cool to room temp.
  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
Did you know?

This recipe is just the starting point. The Food Professional Hub brings food professionals the research, trends, and application insights needed to innovate with all forms of almonds. Discover how almonds deliver flavor, texture, and versatility across culinary and product development.