Foie Gras Rocher Recipe - ChefSteps

Inspired by the popular golden-swathed confection by Italian chocolatier Ferrero, our "Rochers" have the same whole hazelnut center, but are filled with savory foie gras ganache. These sweet-and-salty, creamy-crunchy treats work great as hors d'oeuvres, desserts, or mignardises.

At ChefSteps, we don't tell you how to cook, we show you—with recipes designed to inspire and educate, tested techniques for successful results at home, and a lively forum where you'll chat with other chefs and home-cooking enthusiasts.

[DoctorMcHerp]

The finesse in the techniques displayed is such a delight to watch.

[mikezhao]

I love rocher and hazelnut, but I can't help but question the process shown in this video. Instead of freezing half of the foie gras with hazelnuts and half without, and then taking out more foie gras to make room to combine the two hemispheres, would you consider this alternative?
- Prep a tray of half spheres with hazelnuts, freeze and reserve;
- Prep another tray of half spheres, place the frozen hemispheres with hazelnuts on top, and freeze again.
I believe the end products are identical to the ones in the video. But not only would this method allow less foie gras goes to waste, it also saves us the time cleaning the welded joint. 
I really love the videos and the techniques! Keep it up!

[TheOtafumiga]

This is pure art! Cooking makes me so happy, it's my safe place to go when I'm angry at something...I just love cooking! KEEP OON GUYS!

[fernandodimarco]

whoever gave this video thumbs down needs to sit themselves down somewhere. .these chefs have pure ingenuity and taking the culinary craft to another level...very clever ... keep rocking chefs

[_CoasterNinja]

Really enjoy the music on this channel. For all the music in your videos that I've heard so far, this is my favourite.

[sugarmama]

That's fowl. Chocolate-covered, nutty fowl.

[Gourmet_Goon]

Just want to say that your channel is just fantastic, it's opened me to a whole new world of cooking! The foie/rocher idea is brilliant. Keep it up!

[cavelllim]

Awesome music and amazing food. Two of the best things I could have. Thank you Chefsteps. Always inspiring and giving me insights into Modernist food. Incredible people!

[niharikajaisudan]

i watched all of your videos and i want to say out of this world.... im over whelmed

[karinarodriguez]

Que delicadeza, una hermosura la presentación.

[YeahBoyHDKingOfGaming]

How much time do I have to sous-vide the nuts?

[Thermomixblogger]

Would love to hear a consensus on how this tastes. Have done the liver pate mock orange (Heston Blumenthal style) and I'd like to make this for festive season but have never tasted the chocolate liver combo before. I've no doubt the foie gras and hazelnut are sublime in combination.

[FordyHunt]

Monsieur, with this video you are really spoiling us.

[etraise]

Pure genius! Couldn't have thought it better.

[effiepapastylianou]

I love all the video's.... one question for this one tho.... where us the crispy part of it that goes in between?

[earlpettet]

Chef friend of mine just did a trio of foie gras creme brulee's that were just stunning. Don't even want to brush your teeth after you eat them.

[Buxtonnes]

such dedication, that I could not be clearly assed for.

[baasmans]

This has to be the most decadent food ever invented.
Genius.

[londonrobinson]

This looks very interesting, a very unique way to serve foie gras! Thanks for the recipe :)

[IliasKournianos]

in case i dont want to use Foie Gras And Want to make it sweet recipe what can i replace instead of Foie Gra.Thank You
5* love your way of cooking and how clean and the respect you give on your materials in every recipe.