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Smoked Maple Almond Rocher

Created for the Almond Board of California by Chef Wendy Sherwood, Owner and Proprietor of La Foret Chocolate & Confections in Napa, CA and Instructor, Culinary Institute of America at Greystone.



Serves: 96 pieces
  • 250 grams Slivered almonds
  • 150 grams Maple sugar
  • 500 grams Milk chocolate
  • 50 grams Candied orange peel
  • Optional: 20 grams matcha or candied orange powder
  1. Table-top Smoking Gun
  1. Place the almonds on baking sheet and lightly toast in a preheated 325°F oven for 5-8 minutes or until very lightly colored. Set aside.
  2. In a sauce pan, bring maple sugar and enough water to cover the maple syrup to a boil.
  3. At 238°F, add toasted almonds and stir vigorously until sugar re-crystalizes evenly around the almonds. Remove almonds from pan and cool to room temp.
  4. Meanwhile, place milk chocolate in a heat-proof bowl and wrap tightly with plastic wrap. Insert tube from table-top smoking gun under plastic wrap and smoke chocolate 2 to 3 times until desired level of smoke flavor is achieved.
  5. Temper chocolate per manufacturer’s instructions and set aside.
  6. In a bowl, toss candied almonds and diced candied orange peel. Add tempered chocolate and toss lightly to coat. Rewarm mixture gently if it begins to set.
  7. On a parchment lined sheet tray, form mixture into a slab for sharing or make individual drops with two spoons.
  8. When fully set, keep in a cool, dry place away from moisture.
  9. Optional: dust with matcha or candied orange powder
Did you know?

In addition to almonds being a delicious ingredient in our recipes they’re also heart healthy, gut healthy, and full of vitamins and nutrients - explore Health & Nutrition to learn more. Not only that, almond farmers are dedicated to sustainability - find out how they’re Growing Good.