Milk-Free Almond Roca
This is a bark-like version of almond roca, not the bite-size nugget version. It’s delicious! We’ve always made it with Hershey’s chocolate, but I tried it with a dairy-free (cocoa-butter-only) Dark Chocolate Bar as a replacement. I tried to pick the dark chocolate with the lowest cacao percentage that I could find. This was 72%. This recipe was not super easy for me after several years in hibernation. I burnt a batch and threw out two or three more before I finally was able to see one through. It tastes great and the texture is spot-on.
For the wasted attempts, I’m still not sure what went wrong. It’s like everything is going fine and then the liquid separates, and the sugar gets solid, and you think you’re done. I think I had the heat on too high, the pan too thin, and then maybe when I tried it again it was too low. I finally found a Low/Medium temp that worked, and I found you must almost completely melt the butter first, AND get the mixture to a boil sooner than later, so it has time to bubble and brown. I’m not sure if it’s supposed to separate and get chunky, but on the last batch, I just kept stirring quickly and I stuck with it, and it eventually came back together (at 290-300 degrees) and then got to the desired consistency to spread it on the pan. I would recommend reading a couple different online recipes for their tips and tricks on making Almond Roca before trying this on your own if you’ve never made something like it before.
1 cup butter
1 cup sugar
1 Tablespoon Karo Syrup
1 LARGE Dark Chocolate Bar
½ cup finely chopped almonds.
- Combine ingredients and stir over medium/low heat, until darker than brown sugar—approximately 15 minutes to 30 minutes, stirring constantly.
- Once brown, pour hot liquid onto a greased jelly roll pan or large cookie sheet with edges, pushing the mixture to thin it. Then IMMEDIATELY cup up chocolate bar on to the mixture. As it melts, spread it to the edges. Sprinkle with finely chopped almonds onto the chocolate.
- Once it cools, break it into pieces. Cool in the fridge overnight, or at least a couple hours before breaking apart. Store covered in pieces in the fridge.