Almond Rocha





Introduction: 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.

Step 1: Gather Ingredients

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.

Step 2: Melt the Butter

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

Step 3: Add the Sugar

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.

Step 4: Add Almonds

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.

Step 5: Finishing the Rocha

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).

Step 6: Pour the Rocha

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.

Step 7: Weigh, Melt, and Add the Chocolate.

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.

Step 8: Chop and Sprinkle Almonds

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.

Step 9: Let Cool and Serve

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!



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    This is a great instructable. But since I pass the Almond Roca plant in Tacoma, Washington every day, I'll just stop in there a buy some! I'd probably mess it up anyhow!

    Hey Mykhailo, congrats on the great instructable again, I just wanted to say, put this in the holiday challenge. All you need to do is put pieces on a holiday paper plate and cover it in colorful seran wrap and you have yourself a gift for those people that you don't really care about but don't want to hurt feelings.

    17 replies

    My mum has already done that! She has been doing that for years.

    When I lived with my dad, my stepmom used to make peppermint bark and do the same thing.

    Hmm. Do you know how to make peppermint bark? Maybe you should make an instructable!

    Maybe I'll give that a shot. It's good stuff, but terribly pricey at Williams-Sonoma.

    Yes, it is expensive. As is English Toffee. So, maybe people could make instructables on how to make all of the really expensive treats!

    Someone should make a group. Not me, lol, im dont like cooking, only eating : ) P.S. I love Almond Rocha

    OK, we made peppermint bark last night! Easy to make, and it turned out well. Instructable coming asap.

    No, unfortunately I don't, its really tasty.

    Ahh. Well, I am not a big fan of mints, so I guess it doesn't affect me as much.

    It's not really minty, it's hard to explain, but it is definately on my top ten fav candies. Right next to snowballs from Boehms and chocolate covered licorice.

    I don't know, the peppermint bark I have eaten was really minty. Although, there are many ways to make it, so I guess the piece I had had a lot of bits of candy cane.

    Well, it's going to taste like peppermint, hence peppermint bark, but depending on the maker, you end up with different results.

    Yeah, I know that. But I don't really like the taste of peppermint.

    You could make it with cinnamon (or other flavor) candies instead.

    That actually sounds delicious!

    Actually, only my closest friends get my toffee. I make mine with raw cashews and it's heavenly. I usually give them about 1/2 pound+. Makes a great holiday gift for those who appreciate good food.

    if you put in a lot of butter, like you did, i would understand the butter separating towards the top.. but does it still happen if you put in less butter?