Almond Rocha

Almond Rocha is a very addictive and delectable, crunchy, sugary treat coated with either white or dark chocolate (maybe both!) and Sprinkled with chopped almonds. This treat is hard to get right, so don't be discouraged if it doesn't taste good the first time you make it. Now it is time for you to gather the ingredients and make your own heart stopping treat!...... And give it to all of your friends as a present!

Note: Almond Rocha is essentially butter and sugar cooked in a pot, so too much isn't good, especially to those with heart problems.

For those allergic to almonds: Almonds are optional.

Gather these ingredients:

-2 1/2 cups of white sugar.
-1 pound of salted, sweet cream butter.
-16 ounces of either white or dark chocolate, unless you want to do half and half, then 8 ounces of each.
-1 1/2 cups of blanched, slivered almonds, unless you're allergic. (1 cup will go into the Rocha, and 1/2 cup will be chopped and sprinkled on top.)

Gather these utensils:

-A large pot.
-A long wooden spoon.
-A 12"^x18" jelly roll pan.
-A cup of cold water, but you won't need that till later.

Put all four sticks (1 pound) of butter into the pot. Turn the stove on medium heat and melt the butter, stirring often.

Once all the butter has been melted, add 2 1/2 cups of white sugar. You should continue cooking on medium heat, still stirring often, until Rocha is foamy.

Now it is time to add 1 cup of blanched, slivered almonds to the Rocha, if you aren't allergic. Continue cooking on medium heat, stirring often, until it is caramel in color.

We are almost done with the Rocha! Once the Rocha is caramel in color, reduce the heat to low, and continue cooking for several minutes, stirring often (still). After several minutes, you should begin testing the Rocha to see if it is done. To do this, you must take the spoon, and drop a little bit of the Rocha into the cup of cold water I mentioned in the Gather the Ingredients step. You can tell the Rocha is done if it is crunchy when you bite it (after it has cooled in the water).

Once the Rocha is done, pour it into the 12"x18" jelly roll pan. Once the Rocha is in the pan, spread it using the wooden spoon. Let the Rocha cool for a few minutes, if some butter separates to the top, blot it using the paper towel.

Weigh 16 ounces of either white or dark chocolate. For a half and half batch, weigh out 8 ounces of white and 8 ounces of dark chocolate. Microwave the chocolate for 2 minutes at 50% power. After you melt the chocolate, stir it with a spoon until it is soft and creamy. Then pour onto the Rocha and spread until smooth, or you could draw a smiley face or spell "Happy Birthday" if you are making the Rocha for a special occasion.

Measure out approximately 1/2 cup of blanched, slivered almonds. Chop the almonds using a non-serrated knife. Once the almonds are chopped thoroughly (see picture two), sprinkle them onto the Rocha.

Let the Rocha cool for at least a few hours, or at least until the chocolate hardens. Once the Rocha has cooled and hardened, hold part of the pan over a table or counter, and push firmly on the side that is hanging over the edge of the table. Doing this should have lifted some of the Rocha. Grab the part of the Rocha that was lifted up, and begin breaking the Rocha. Yay! The Rocha is now ready to be served! Rocha makes a great snack or desert (or both!) for almost any occasion! You can also make several batches and give them out as Christmas presents for teachers or friends!