I think I made these Almond Rocks almost every weekend when I was in the sixth grade, and took them to school on Monday to share with everyone.
Makes 20-25 pieces
- 160 gm dark chocolate, chopped
- 160 gm almonds, toasted and chopped
- Line a flat tray with foil.
- Melt chocolate over a double boiler or in a microwave.
- Pour out into a bowl, and mix in the almonds. Make sure all the almonds are coated in chocolate.
- Spoon the chocolate-coated almonds to the tray.
- Let the rocks set at room temperature.
- You can serve them immediately or store it in fridge.
Pooja Dhingra, the head chef and founder of Le15 Patisserie, is Scroll Food’s Chef of the Month for November. Armed with a degree in hospitality from Cesar Ritz Colleges, Switzerland, and a Patisserie Diploma from Le Cordon Bleu, Chef Pooja returned home with the single goal of creating Parisian-style culinary experiences in India. Her success with Le15 Patisserie earned her the sobriquet ‘Macaron Queen of India’. Chef Pooja has been featured in national dailies and is a regular in fashion and lifestyle glossies not just for her abilities in the kitchen, but also as a dynamic businesswoman and inspiration to young women. She was selected by Forbes India for their ‘30 Under 30’ achievers list for 2014 and the Forbes 30 under 30 Asia list.