This Mocha Roca recipe that I had made for the December
2nd Saturdayz show--which we couldn't attend--is
is my gift to YOU for your Christmas cooking.
Hope you enjoy making and eating it!
* recipe is doubled *
4 sticks unsalted butter
1 cup packed brown sugar
1 cup white sugar
3 tsp. molasses
3 tsp. instant espresso powder
1/4 tsp. flaky sea salt
2 cups chopped semi-sweet chocolate chips
1 cup chopped, toasted, blanched (no skin) almonds
1 cup chopped fine toasted, blanched (no skin) almonds
First, prepare 9 x 13 pan by sprinkling in
1/2 cup of finely chopped almonds
then add 1 cup of chopped semi-sweet chocolate pieces.
This will form a "bottom layer" of chocolate.
Next, melt butter, brown & white sugars, molasses, salt & espresso powder
in a sturdy, 4-quart sauce pan. Cook over medium
heat, stirring occasionally with a whisk,
until temperature reaches 250 degrees . . . then
stir constantly until temperature reaches 300 degrees.
(This could take ten minutes or more--be patient!)
Remove from heat and quickly stir in the 1 cup of
chopped, toasted almonds.
Quickly pour this mixture over the prepared pan with
finely chopped nuts and chocolate.
. . . pretty, no?!
Next, sprinkle the last of the chopped, semi-sweet chocolate
chips and the toasted, fine-chopped almonds.
Now, off to the fridge to *set-up*!
After about an hour--if you can wait that long--invert
pan onto cutting board and tap lightly
with a hammer. It should
pop right out!!
* * *
Break into pieces. Store whatever
you and family have not initially devoured into
wax-paper lined tins and refrigerate.
* * *
Bon Appetite my friends!!!