That's me. Or, at least it is what I have been lately. Between the working fool hours that is. But it has been FUN! I've mailed treats, I've shared treats, I've handed out treats and I have eaten way, way too many scrumptious things! Not being the most savy baker out there it is a challenge for me to create edible yummy things. My friend Maria shared an almond rocca recipe with me that is so stinking good! She swears that you have to use Blue Bonnet Margarine (and I used regular old butter) and Hershey's Milk Chocolate Symphony bars (and I used Ghirardelli chocolate chips) but mine still turned out FABULOUS! So I'll share that, plus a tip or two I learned along the way (for others like me, who may not instinctively know these things).
1 box butter
1 1/2 bags Ghirardelli milk chocolate chips (I suppose you could use semi sweet, but why?)
3 cups almonds
2 cups sugar
metal spoon with plastic handle (this is important!)
candy thermometer (this is important too)
waxed paper
cookie sheet (a darn good sized one)
medium sized cooking pan
First, use a food chopper or processor and chop up the almonds. All of 'em. Yum. Then use a food processor (or your blender, if your food processor dies) and blend up the chocolate chips. You can use Dove chocolate pieces or candy bars if you'd like, or your bag of Ghirardelli chips.... about 16 ounces or so worth of chocolate. Line your cookie sheet with the waxed paper and sprinkle about 1/2 of the chopped almonds over the sheet. Then sprinkle about 1/2 of the chopped up chocolate over the almonds. Put aside. Over medium heat melt the 2 cups of sugar and the butter (one box, or one pound, whichever you prefer) and stir, stir, stir. For a really long time. DEFINITELY use the metal spoon with the plastic handle (if you use a plastic spoon it will melt. Don't ask how I know that). Put your candy thermometer in the pan and be shocked that it only reads 180 or so. It needs to get to between 300-310. That is a whole lot of stirring. If you stop stirring, even for a sec, it will burn. When it reaches the right temp quickly pour the butter sugar caramel colored goo over the prepared chocolate/almond stuff. DO NOT SPREAD BY HAND! IT IS HOT. And, if some splatters, let it sit. If you wipe it up with your finger you will burn the beejeepers out of your finger.Once the goo is spread quickly sprinkle the rest of the chocolate and the rest of the almonds. It hardens fast so move on this. Pat the almonds (gingerly, 'cause even though it has already cooled considerably it is still hot) into the chocolate and hope the darn stuff melts all the way. Put the whole pan in the fridge for an hour or so, break up the cooled pieces and swoon in bliss. It is REALLY that good! I'm making more tomorrow and I'll share a picture then, just to motivate you. **NOTE: this makes an EXCELLENT Christmas gift for some of those impossible-to-buy-for types on your list.
