Monday, December 20, 2010

Merry Mocha Roca . . . yum! yum!

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!!!


Lisalulu said...

mmmmmmmm Thanks for sharing with us, Hope you have an great Christmas!

Peggy said...

Oh, I can hardly wait to taste this. You did save us some, didn't you!!!! See you soon.

Peggy xoxo