Rocky Road Chocolate Bar
Votes: 1
Time: 50 min.
Complexity: hard
Quantity: 600 gr.
Complexity: hard
Quantity: 600 gr.
Rocky Road is a popular dessert traditionally made with chocolate and marshmallows. It first appeared in Australia as a way to sell chocolate that had lost its marketability during long-distance transport, using various additives. This recipe uses marshmallow cream and salted almonds as fillings.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g finely chopped dark chocolate with 54% cocoa content
- 110 g roasted salted almonds, chopped
- 60 gr. marshmallow cream
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Recipes with similar ingredients: dark chocolate, almond, marshmallow cream
Cooking the dish according to the recipe:
- Place the chocolate in a food processor fitted with a chopper attachment. Pulse the chocolate 25-30 times, or until it resembles coarse breadcrumbs.
- Start the food processor and process for 1 minute until the mixture reaches a chocolate consistency. Stop the food processor and use a clean spatula to loosen the mixture, scraping down the sides and bottom of the food processor bowl. Let the chocolate sit in the bowl for 1 minute without starting the food processor. After 1 minute, scrape down the sides and bottom of the food processor bowl.
- Repeat the steps in the previous paragraph 3-4 times, or until the chocolate is smooth, liquid, and reaches a temperature of 88-90°F (31-32°C). Do not allow the chocolate to exceed 93°F (34°C). If the temperature is close to, but has not yet reached, 90°F (32°C), quickly heat it with a hair dryer using a stream of warm air for 10 seconds until the desired temperature is reached.
- Remove the food processor bowl from the base and remove the blades. Continue scraping down the sides of the chocolate and stirring for 1 minute. Test the chocolate's tempering by spreading a small amount of chocolate in an even layer on a metal surface set over an ice pack. It should harden within 3 minutes and have a glossy, streak-free surface.
- If the chocolate is streaky when checking for proper tempering, continue scraping and stirring for another minute and test again. The chocolate should be between 27-32°C.
- As the chocolate begins to cool, it will harden on the sides of the food processor bowl; scrape down the sides again as needed and quickly heat with a hair dryer on a warm stream for 10 seconds until it reaches 90°F (32°C) again.
- Stir two-thirds of the almonds and marshmallow cream into the chocolate until combined, then pour onto a baking sheet placed upside down on cooling bags and lined with parchment paper or a silicone mat. Top with the remaining third of the almonds and marshmallow cream. Refrigerate until set, about 30 minutes.
- Break into large pieces before serving. Store in an airtight container in a cool, dark place.
Categories:
recipe / Desserts / Candies / American cuisine / Alton Brown
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