Recipes Desserts Candy Coconut Rocher Be the first to rate & review! Expert chocolatier Jacques Torres makes these super-simple, two-ingredient chocolate treats around the holidays. They would also be fantastic with roasted slivered almonds folded into the mixture. By Jacques Torres Jacques Torres Instagram Twitter Website Fondly referred to as Mr. Chocolate, Jacques Torres is the authority on all things related to the pastry art. He made a name for himself as the executive pastry chef at Le Cirque for more than a decade and became an artisan, bean-to-bar chocolatier in 2000. Food & Wine's Editorial Guidelines Published on December 19, 2016 Print Rate It Share Share Tweet Pin Email Active Time: 25 mins Total Time: 40 mins Ingredients 1 ½ cups white chocolate chips ¾ cup unsweetened coconut flakes Directions Line a rimmed baking sheet with parchment paper. In a large microwave-safe bowl, heat the white chocolate at high power in 30-second increments until nearly melted, about 2 minutes; stir until smooth. Let cool slightly. Fold in the coconut flakes. Roll 1 teaspoonful of the mixture in your hands to form a tight ball. Transfer to the prepared baking sheet and repeat with the remaining mixture. Transfer to the refrigerator and chill until firm, about 15 minutes. Rate it Print