PB&Cashew Rocher

Holidays are coming fast, I can smell the cold Christmas breeze. Did you know whenever I feel Holidays I always think of Chocolates. I don't know exactly why, but I do..If it's Halloween I think of Chocolates and mint, If it's Christmas I think of Hot Chocolate and Asian spiced Truffles, during the New Year I like Chocolate and Hazelnut Rocher.. I love Chocolates, they are so versatile. If it's a hue it will probably be white, because you can pair almost everything with Chocolate, I said almost.. as long as you're hyped and creative!

Peanut butter is my favorite, one the few things I always crave next to hard boiled eggs with mayo, the flavor is so child-like. The things I pair most with Peanut butter is the Elvis sandwich.. layers of Wheat bread, crunchy peanut butter,sliced bananas and crispy bacon strips served warm. Christmas in my belly!

But no, This entry is not about my ever favorite Elvis -the sandwich, but my own version of Chocolate and Peanut butter truffles. I was inspired by the classic Ferrero Rocher and Reese's Peanut Butter cups.. to tell the story of this recipe really quick, It was during a Cashew Dessert competition when I realized that I can make a Peanut butter-like spread out of Cashew... then during a school event where I was asked to cater this recipe to big chunk of guests.. to make it really quick instead of making a Cashew butter, I grabbed a jar of the old fashion favorite. 

I prefer using Callebaut Milk Chocolate, either the block or the callets. If it's Cashew spread It's better with Dark Chocolate, and if it's Praline paste I looooove it with Milk Chocolate. So the idea is to make a ''Rocher'' or rock out of melted chocolate, nut puree and feulletine.

Feulletine are thin flakes of crepes that has been toasted and crushed. It's like wafer or stick-o, or barqullios.. I like using Feulletine as dessert bases with Chocolate because of the distinct texture and crunch it gives,  Though it's little pricey, you may substitute corn flakes or rice crispies. Always remember that Feulletine tends to sog due to it's sugar content, sugars are hygroscopic meaning it absorbs moisture, store it in chiller or room temp in an air tight container, and let it toast inside the oven before you use it to give back the crunch.

You may use store bought Peanut butter or make your own. You may also be more creative and use different nuts for a change, you may use Cashew, Pistachios or Hazelnuts. You will need a blender or food processor, 240g toasted nuts, 100ml vegetable oil and table sugar. Pulse the nuts through the blender and gradually add the oil until you get your desired consistency then add about 2 tablespoons of sugar to taste. Puree until smooth.

PB&Cashew Rocher

250g Callebaut Milk Chocolate, chopped into small pieces

100g Cashew nuts, toasted and chopped

150g Feulletine, toasted

120ml Peanut butter

350g Dark Chocolate, Tempered to 32 C

1. In a stainless bowl, melt the first batch of Chocolates over a pot simmered water not simmering, not boiling and not scalding

2. When the Chocolates melt mix in Peanut butter of the heat

3. Fold in nuts and feulletine

4. Set aside in the chiller until the mixture becomes thick and ready to scoop

5. On a tray lined with parchment, spoon and weigh 30g  per piece or use a number 50 ice cream scooper. Chill until firm

6. Melt the second batch of Chocolates --same procedure as number 1. Once the Chocolates melt, temper the Chocolates from over 43 to 32 C

7. Using a fork or dipping tool, dip each Rocher to the tempered Chocolate and dry on parchment.

8. Store in Chiller

nom nom nom <3