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Makes 36–40
You can make these using white chocolate couverture if you prefer. As you are shaping the rochers, work swiftly as the mixture has a tendency to solidify; if it does, just warm the mixture over hot water for a minute to soften.
1 2/3 cups (250g) chopped or shredded almonds
¼ cup (50ml) cognac or Armagnac
½ cup (50g) confectioners’ sugar, sifted
7oz (200g) dark, bitter chocolate, 60–70% cocoa solids (preferably Valrhona), chopped
2 tbsp (30ml) cocoa butter or hazelnut oil, gently warmed
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