Here we are, after the third biggest snowstorm of Chicago, admiring the snow that’s falling again. But for this time, it comes silently, without wind or fanfare, turning whiter what was already white . Beautiful!
So, to show my admiration, WHITE CHOCOLATE!
And just because our next candy is pink and chocolaty, it doesn’t mean it’s perfect only for Valentines Day. Combined with raspberries and almonds, these little rochers are crunchy, a bit tart, easy to make and, the best part, carry the perfect amount of chocolate, the minimum to feed any addiction and the maximum allowed to prevent any extra weight.
No, there’s no escape, you still have to temper the chocolate. But for this time no molds, no filling and just one batch.
Moist the almonds with the rose water or rum, add the sugar and toss them together to mix.
Spread the almonds in a sheet pan and toast until golden. Allow the nuts to cool at room temperature.
Crush about 2 tablespoons of dried raspberry in little pieces and keep the rest intact.
Mix the almonds with the cereal and dried raspberries.
Now it’s time to add the tempered chocolate: divide the nut mix in two parts and work with one at a time. The chocolate can get cold and set quickly if you do it at once.
Mix the white chocolate in one part, and blend just enough to coat the nuts. Spoon small amounts of the mixture out onto parchment paper. Repeat until all the nut mixture is used.
Let it set in a room temperature or place in a refrigerator for 10 minutes.
Simple, simple, simple!!