The inspiration of this cake comes from Gateau Alhambra that I had learnt in LCB. The visible changes would be the removal the chocolate galcage which was replaced with a Rocher 'cover' and the inclusion of toffee between the layers :)
Speaking of Rocher, it brings me back to the days at Melt's kitchen. I remembered vividly, the smell of yummy chocolate, the cold air (it was autumn, almost winter back then), trays and trays of freshly made chocolate bars, chocolate sticks, truffles, bon bons, etc. Of course there were Rochers as well and one day I was told by Chef to make some. So I did as I was told. Mixing toasted silvered almonds with tempered white chocolate, spooning them on parchment paper as quickly as I could. Hopefully to finish spooning the bowl of almond chocolate mix before they set due to the cold weather.
