Cocoa Hazelnut Rochers
When I found a recipe for cocoa almond rochers in a 2008 issue of Australian Gourmet Traveller magazine, it filled the bill - a sweet morsel that combined nuts, chocolate but without flour.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPTa6D7VntOVPjNZyrWntJvrQVGXSCshsPfFIFV4k4e0HLjLeAy3zVpV0J26-wNSYECq1m0btjpmKoRATbkxxwoBQw9KJJ8Q9NchrMAIRMwMnF1gKHc3d55x4sivjYWC_Czcp-DQ/s1600/image-2+%25281%2529.jpg)
As always I needed to tinker with the recipe so in my version, I halved all the ingredients but doubled the cocoa powder, used toasted hazelnuts instead of the almonds, lowered the cooking temperature substantially but doubled the cooking time!
I think they taste and look pretty good. You could also substitute the nuts with the equivalent weight of chopped hazelnut chocolate.
Happy eating,
Jillian
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