Ending The Year On A Sweet Note- Almond Chocolate Rocca
A year has gone by and it sure seemed like a blur. As I reflect on the year that passed by I feel blessed and contented.This year has been great one, saw my fair share of lows and equal share of highs.If Summer trip to visit my parents and there by visiting Kashmir was a highlight then loosing my grandmother was definitely a big loss and a void that cannot be filled. This year spent time with quality folks both personally and professionally, stayed true to myself and stood up more. Cemented many friendships and let go of few.
As the new year approaches I can feel the change in air, next year will be a year of change, a year of new beginnings and a year of promise. Call me OCD but I live by goals and have written up my set of resolutions for the year to come, one of them being staying healthy and exercising.
It is only fair that I bid adieu to 2013 on a sweeter note and hence the last post of the year and Almond Rocca.
So here is Almond Chocolate Rocca step by step in pictures. Thanks to a dear friend for inviting me to a baking session and then sharing her recipe. This recipe has been adapted from here.
4 oz (1 stick) butter
3/4 cup packed brown sugar
1 tsp light corn syrup
1/4 tsp salt
1/2 tsp of Vanilla extract (optional)
1.5 cups toasted unsalted whole almonds, coarsely chopped
8 oz semi-sweet chocolate
Step 2. In a small saucepan over medium-high heat, melt the butter.
Step 8. Scrape the toffee into the prepared loaf pan—it should be in a layer about 1/2-inch thick.
Step 11. As you wait for your toffee to set, chop the remaining 1 cup of toasted almonds very finely, or put them in a food processor and pulse for several seconds until they are in very small pieces. Pour the finely chopped almonds into a shallow bowl. Once the toffee is completely cool and set, break it into pieces along the lines you made, and trim off any jagged edges with a knife.here.
My resolutions for the year 2014