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Rocky Road:
Have ready a parchment lined baking sheet.
In a heatproof bowl, placed over a
saucepan of simmering water, melt one pound (454 grams) of the
chopped chocolate.
Once melted, remove
chocolate from heat
and add the remaining 4 ounces (115 grams) of chopped chocolate, stirring
until smooth. Let the chocolate sit at room temperature, stirring
occasionally, until a chocolate thermometer inserted at least 1/2
inch (1 cm) into the chocolate registers between 83 - 85 degrees F
(28-29 degrees C).
(At this point you will notice the melted chocolate has thickened
and is lighter in color.)
Then, in three second
intervals, place the bowl of melted chocolate back over the saucepan
of simmering water. After three seconds remove the bowl from the
saucepan, stir, and check the temperature of the chocolate. The
thermometer needs to register between 88 to 91°F
(31 - 33 degrees
C) (no
higher). Repeat the above step if needed until the proper
temperature is reached. The chocolate is now tempered.
Add the marshmallows
and peanuts to the tempered chocolate and stir just until they are
completely coated with chocolate. Do this quickly and stir as little as
possible as the chocolate sets very fast. Immediately spread the
rocky road on a parchment lined baking sheet. Let the Rocky Road sit
at room temperature until firm and then cut into pieces. Or, you can
place the baking sheet
in the refrigerator until the Rocky Road is firm.
Rocky
Road can be stored at room temperature for about 10 - 14 days or it
can be stored for several
weeks in the refrigerator.
Makes about 1 1/4
pounds of Rocky Road.
Note: You can make
this recipe for Rocky Road without tempering the chocolate. Simply
melt the full 1 1/4 pounds (570 grams) of semi sweet chocolate in a
heatproof bowl placed over a saucepan of simmering water. Once
melted, remove from heat and fold in the marshmallows and peanuts.
Spread on a parchment lined baking sheet and place in the
refrigerator until set. Cut into pieces and store the Rocky Road in
the refrigerator for up to a week.
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