29 October, 2010

12 Weeks of Christmas Cookies - Week 5 - Rocher Chocolate Pralines

Rocher Pralines a

What a busy week or it's just my impression, but it seems to me I flew through it.
Didn't have much time for fooling around my blog or visiting yours, but I did manage to make a few things in my kitchen. Well, that's somehow inevitable.
One of them are these scrumptious, chocolate treats, that I'd love to see on my and your Christmas trays.
Yes, it's Week nr. 5 in my Christmas baking group, only this time I chose a no-bake treat. And being in a  trick-or-treat, mean witch spirit, I'm bringing you not one, but two recipes (similar, though).


I mean, who doesn't like Ferrero Rocher chocolates? They have always been on the top of my list.
In an attempt to create something similar, I came to try two very similar, and yet slightly different recipes.
I can't even tell you which one I liked better. Probably the first one (Rocher I), but I'd either put less or no rum at all next time, as it was a bit too strong for my taste.
There's a bit of work here, and make sure you have a candy thermometar on hand, but it was also lots of fun seeing in the end how they really resembled the original chocolates, and knowing what's exactly in there, made me even more satisfied. I simply don't trust the industrial stuff any more. Too many things in there that make you wonder what on Earth they have to do with a product they ended up in.
Cut the talking, girl, and get to the recipe(s), there's quite a lot to say about that ^__^

Rocher Pralines

Rocher I


(for approx. 22 pieces (15 g each):
85 g milk chocolate
85 g dark bitter chocolate (55% cocoa)
50 g hazelnuts
30 g heavy cream
1 TBspoon rum
(approx.) 22 whole (small size) hazelnuts
+ covering:
about 125 g dark chocolate (55% cocoa)
25 g finely chopped hazelnuts

Place the hazelnuts on a baking sheet and toast them in an oven preheated to 150°C for 7-10 minutes. Peel the skin and grind them in a food processor with blades attachment. Proceed at intervals until the hazelnuts turn into fine meal first and later into a paste (due to the small quantity of hazelnuts I used, after they were reduced into finely ground meal, I proceeded with an immersion blender - when the blades warm up, the hazelnuts start releasing oil and consequntly you get a creamy paste).
Bring the heavy cream to a boil, let it simmer shortly, and then cool it down to 40°C.
Chop finely both types of chocolate, place them into heatproof bowls, and melt them separately over a saucepan with simmering water or in a microwave oven (if using the microwave oven, take out and stir well every 10-15 seconds).
Mix both types of melted chocolate with the heavy cream. Then add the hazelnut paste to this ganache. Mix well, let the mixture cool down to 35°C and then stir in the rum.

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Leave the mixture to cool at room temperature and proceed to shape it into balls.
Take a small quantity of the praline mixture (approximately 14-15 g, a walnut size or think of the original size of Ferero Rocher chocolates), place a whole hazelnut in the middle (preferably toasted and peeled as in the first step), close and shape into a ball rolling it between your hand.
Roll each ball into finely chopped hazelnuts.

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When you've formed all the pralines, proceed with tempering the chocolate.
Chop the chocolate finely with a knife and melt 2/3 over simmering water or in a microwave oven (it's the method I prefer - quick and safe, but don't forget to stir often and thoroughly) and bring it to a temperature of 50°C (the melting temp. is very important for how your glaze will look once it's cold). Add the remaining chocolate and stir until it's melted and it goes down to 31°C.

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Dip the pralines into the melted chocolate, take them out with a spoon and place on a wire rack so that the excess chocolate can drip away.

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Move them to a piece of parchment paper before the chocolate's completely dry.

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Wait at least a couple hours before serving them.

Rocher Pralines a

Rocher II


(for about 18 pieces, 15 g each):
100 g hazelnuts
85 g sugar
1/8 teaspoon powdered bourbon vanilla or seeds from a vanilla bean
50 g milk chocolate
30 g bitter dark chocolate(55% cocoa)
15 g heavy cream
(approx.) 18 whole (small size) hazelnuts
+ for covering:
(about) 125 g dark chocolate(55% cocoa)
25 g finely chopped hazelnuts

The recipe is almost identical, except for the first part, the preparation of caramelized hazelnuts.
So, toast the hazelnuts in the oven (as described above), and peel the skin.
Put the sugar mixed with the vanilla seeds in a heavy saucepan, and heat it until it's completely melted and amber caramel colour.
Stir in the hazelnuts to coat them as evenly as you can. Pour the caramelized hazelnuts on a piece of parchment paper and let them cool completely.

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When they are cold, break them roughly with your hands and then grind them in a food processor. Continue processing them (or use an immersion blender from this point on) until you get a creamy, shiny paste.

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Proceed preparing the pralines in the same way as described above in Rocher I recipe (with the exception of rum).

Shape the mixture into balls and glaze them with melted chocolate (follow the instructions above).

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These chocolate pralines are ideally kept at the temperature between 15 and 18°C, protected from humidity, and will keep well in these conditions for up to 30 days.

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Rocher Pralines a


Praline Rocher. Vi rubano il cuore, dice la pubblicità. Provate a resistere ^__^
La prima ricetta è adattata dal libro Manuale pratico di pasticceria di G. Pina (la ricetta delle Praline alle nocciole e rum), mentre la seconda e la mia versione, leggermente cambiata, di quella vista qui.
Personalmente, ho gradito di più la prima, anche se la prossima volta metterei meno rum (o forse senza rum).


Rocher I


(per circa 22 pezzi da 15 g ciascuno):
85 g di cioccolato al latte
85 g di cioccolato fondente (55% di cacao)
50 g di nocciole
30 g di panna fresca
1 cucchiaio di rum
(circa) 22 nocciole intere (tostate e pelate)
+ per la copertura
(circa) 125 g di cioccolato fondente (55 % di cacao)
25 g di nocciole in granella


Tostate le nocciole nel forno riscaldato a 150°C per 7-10 minuti, pelatele e tritate nel mixer. Continuate a lavorarle nel mixer finché non rilascino il loro olio e si trasformano in purea (io quest ultima parte l'ho fatto con il frullatore a immersione).
Portate la panna a ebollizione, lasciatela sobbolire un po' e poi raffreddare fino a 40°C.
Tritate e sciogliete separatamente i due tipi di cioccolato (quello al latte e quello fondente), a bagnomaria o, come me, nel forno a microonde (in questo caso mescolate bene il cioccolato ogni 10-15 secondi).
Miscelate i due cioccolati e create un emulsione con la panna e poi aggiungete anche la purea di nocciole. Aspettate che la temperatura scende a 35°C e unite anche il rum.
Lascite raffreddare la massa a temperatura ambiente.
Prelevate un po di crema con un cucchiaino (circa 14-15 g), mettete in mezzo una nocciola intera, chiudete e formate la pallina. Passate la pallina nella granella di nocciole, facendola aderire bene.
Quando avete formato tutte le palline, temperate il cioccolato per la glassa.
Tritate finemente il cioccolato e fate sciogliere 2/3 a bagnomaria o nel microonde (mescolando spesso) portandolo a temperatura di 50°C. Aggiungete il resto del cioccolato tritato e fate raffreddare mescolando portandolo a temperatura di 31°C.
Tufate le palline nel cioccolato, toglietele con una forchetta e posatele su una griglia per far scolare il cioccolato in eccesso. Togliete le praline dalla griglia prima che il cioccolato si inspessisca e poggiatele su un foglio di carta da forno. Attendete un paio d'ore prima di servirle.


Rocher II


(per circa 18 pezzi da 15 g ciascuno)


100 g di nocciole
85 g di zucchero
una punta di vaniglia in polvere o semi di una bacca
50 g cioccolato al latte
30 g di cioccolato fondente (55% cacao)
15 g di panna fresca
(circa) 18 nocciole piccole (tostate e pelate)
+ per la copertura:
(oko) 125 g tamne čokolade (55% kakaa)
25 g sitno nasjeckanih lješnjaka


Tostate le nocciole nel forno riscaldato a 150°C per 7-10 minuti, e poi togliete la pelicina.
Scaldate lo zucchero al quale avete aggiunto la vaniglia in polvere (o i semi di una bacca) in un pentolino fino a scioglierlo completamente e lasciatelo raggiungere il colore ambrato. Unite le nocciole, mescolate bene per ricoprirle in maniera più o meno uniforme. Versate poi il tutto su un foglio di carta da forno e lasciate raffreddare.
Spezzate le nocciole caramellate e mettetele nel mixer. Trittate il tutto fino a ottenere una purea (anche questa volta, ho usato il frullatore a immersione per la parte finale).
Procedete poi con la preparazione come descrito nella ricetta precedente - sciogliete i due tipi di cioccolato, riscaldate la panna, mescolate tutto insieme, formate le palline e glassatele.




Questi cioccolatini si conservano bene a una temperatura tra i 15 e 18°C, protteti dal umidita, per circa 30 giorni.


Rocher Pralines a

Imitacija poznatog čokoladnog užitka, koji "vam krade srce", i to ne u jednoj već u dvije varijante. Osobno mi se više svidjela prva verzija, iako bih još smanjila ili potpuno izbacila rum.
Rocher I


(za oko 22 kuglice od 15 g) :
85 g mliječne čokolade
85 g tamne čokolade (55% kakaa)
50 g lješnjaka
30 g slatkog vrhnja
1 žlica ruma
(oko) 22 cijela (manja) lješnjaka
+ za glazuru:
oko 125 g tamne čokolade (55% kakaa)
25 g sitno nasjeckanih lješnjaka


Zagrijte pećnicu na 150°C i popržite u njoj lješnjake 7-10 minuta. Skinite im opnu i sameljite ih. Stavite ih zatim u čašu od štapnog miksera i mutite štapnim mikserom dok ne dobijete kremu (u početku će se činiti teško, ali kad se oštrice miksera zagriju, lješnjaci će početi otpuštati ulje i polako će se pretvoriti u kremu).
Slatko vrhnje stavite da prokuha, a zatim ga ostavite da se ohladi do 40°C.
Obje vrste čokolade, svaku zasebno, sitno nasjeckajte i (zasebno) otopite na pari (vodenoj kupelji) ili u mikrovalnoj (ako koristite mikrovalnu izvadite i dobro promiješajte svakih 10-15 sekundi).
Pomiješajte obje čokolade, vrhnje i kremu od lješnjaka. Neka se smjesa još malo prohladi (na 35°C), a zatim dodajte rum.
Ostavite pripremljenu smjesu da se ohladi na sobnoj temperaturi (ako vam se žuri onda je stavite oko 1/2 sata u hladnjak.
Uzimajte žličicom smjesu, stavite u sredinu lješnjak pa zatvorite i oblikujte dlanovima kuglicu. Uvaljajte kuglice u sitno nasjeckane lješnjake.
Kad ste oblikovali sve kuglice, pripremite glazuru. Sitno nasjeckajte čokoladu pa otopite 2/3 na pari ili u mikrovalnoj (miješajući) i zagrijte na temperaturu od 50°C. Dodajte preostalu nasjeckanu čokoladu i miješajte dok se ne otopi i temperatura glazure siđe na 31-32°C.
Uvaljajte jednu po jednu kuglicu u čokoladu, vadite ih vilicom i stavljajte na metalnu rešetku (ispod koje stavite komad papira) da se okapa višak čokolade. Prije nego se čokolada potpuno osuši, premjestite praline na komad papira za pečenje. Ostavite gotove praline nekoliko sati na sobnoj temperaturi prije posluživanja.




Rocher II


(za oko 18 kuglica od 15 g):
100 g lješnjaka
85 g šećera
na vrh žličice burbon vanilije u prahu (ili nastrugane sjemenke jedne mahune)
50 g mliječne čokolade
30 g tamne čokolade (55% kakaa)
15 g slatkog vrhnja
(oko) 18 cijelih, manjih lješnjaka
+ za glazuru:
(oko) 125 g tamne čokolade (55% kakaa)
25 g sitno nasjeckanih lješnjaka


Lješnjake popecite 7-10 minuta u pećnici zagrijanoj na 150°C. Skinite im opnu.
Otopite i karamelizirajte šećer, u koji ste dodali vaniliju, pa u njega dodajte lješnjake i dobro izmiješajte da budu prekriveni karamelom. Istresite sve na komad papira za pečenje i ostavite da se ohladi.
Iskidajte karamelizirane lješnjake i sameljite ih u mikseru (multipratiku). Dalje ih kao i u prethodnom receptu, izmiksajte štapnim mikserom dok ne dobijete glatku i sjajnu kremu.
Stavite vrhnje da prokuha i da se ohladi na 40°C.
Tamnu i mliječnu čokoladu sitno nasjeckajte pa svaku zasebno otopite.
Pomiješajte obje vrste čokolade, vrhnje i kremu od lješnjaka. Ostavite smjesu da se ohladi na sobnoj temperaturi.
Žličicom grabite smjesu (oko14-15 g), stavite u sredinu lješnjak, zatvorite i oblikujte kuglicu. Uvaljajte kuglicu u sitno nasjeckane lješnjake. Kad ste oblikovali sve kuglice, pripremite čokoladnu glazuru kao što je opisano u prvom receptu i presvucite praline.


Praline je najbolje čuvati na temperaturi između 15 i 18°C, zaštićene od vlage, mogu trajati i do 30 dana :))))

Rocher chocolate pralines


34 comments:

  1. Amazing! Thanks for posting this recipe!! Can't wait to make them!

    ~H

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  2. Ovo definitivno pravim i to uskoro!!! Nedavno sam isprobala verziju koja mi se jako svidela, ali i ove tvoje izazivaju na probu :)))

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  3. Questi li faccio questi li faccio assolutamente!!! la seconda foto poi mi ha quasi stesa...ho stampato la ricetta...questi non me li faccio scappare assolutamente!

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  4. OHHHH (o)_(o) OHHHH (o)_(o) OHHHH (o)_(o) Oggi mi vuoi proprio male a farmi vedere queste praline! Lo vedi che le palle degli occhi tra un po' cominceranno a rimbalzare sul tavolino? Li voglioooooooooooo ^__^ Un bacione, buon we

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  5. I am beyond excited about these! Thank you so much for sharing these!

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  6. WOW! Fantastic job! They look devine!

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  7. Oohhh, I like, I like. Those little candies can be quite expensive and this would make a great gift!!!

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  8. Tesoro mio bello, non solo dai una versione del cioccalattino più buono per me, ma che non posso mangiare più, ma ne dai addirittura una doppia versione! Sei una meraviglia!!!
    Baci anche alle tue bambole!

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  9. wow homemade Rocher! I am going to make some for X'mas!

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  10. I love Ferero Rocher chocolates and yours look just as good as the real thing. Way to go in making your own.

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  11. Can I please come over :) I want one!

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  12. Wow, those look awesome! What a great addition to a cookie tray or a Christmas gift. :)

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  13. Ovo moram praviti... Izgledaju bozanstveno!

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  14. Sinceramente io non saprei quale scegliere, tutte e due le versioni sono buonissime!!

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  15. Ovo su definitivno moje omiljene praline ! Koje u ovoj tvojoj izvedbi izgledaju savršeno !! . Oba recepta su mi odlična i oba idu na isprobavanje, častim se sa njima, ubrzo ! :)

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  16. These are amazing! I have to make them! I agree, one does wonder what is in the commercial varieties!

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  17. I absolutely adore hazelnuts - and I love that candy, too.

    And like you, I don't trust the industrial stuff anymore, it seems like there are so many problems these days.

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  18. I love ferrero rochers! These sound like a good homemade version. Thanks for sharing!

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  19. Brilliant. I've often thought about making this type of chocolate but did not know where to start, thanks for sharing.

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  20. OK, these look utterly AMAZING and have just been added to my Christmas baking list!

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  21. These recipes look so good! Love the two differences in the recipes. I am going to try out both this holiday season and fingers crossed my family likes them. So much better then the store bought ones, and much healthier.

    Thanks for sharing your recipe!

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  22. Wow! never saw a recipe for these before. I would love to make them.

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  23. che delizia Dajana, bravissima!
    li segno, possono essere un ottimo regalo per Natale :-P
    buon w.e.

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  24. I am soooo impressed! Homemade chocolates...Ferrero Rocher Chocolates at that! LOVE F.R. chocolates...such a treat!

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  25. Ovo mi je jedna od omiljenih slastica i definitvno moram isprobati ovaj recept. Oduševljena sam, posebno ovom kremom od lješnjaka. :)

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  26. What a lovely array of ddeliciousness at ur linky party ,i linked too!

    Is it evry week?

    oh these delicious chocolate have my full attention and these days im feasting jus on these!

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  27. Ooh, love those! Have never seen them homemade. De-lish!

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  28. Wow! I would so love to have one these right now! They look delicious :-)

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  29. Stupendi! son perfetti...e mi sa molto meglio degli originali!!! ottimo tutte le foto dei passaggi! che voglia! sei grande!

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  30. Perfektno izgledaju ove kuglice, ja sam oduševljena!

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  31. Izvrsne praline, mogli bi se jesti u nedogleeed!!!

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  32. Wow, I’ve never rachor thought chocolate praline is easier to make. This weekend I will make my own homemade version of these chocolate pralines. Thanks for this great recipe.

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