If I was going to be stranded on a
desert island, and could take only one candy, Rocky Road would be my choice. I
know that Rocky Road can mean different things to different people, depending on
where you live, but for me it's white chunks of soft and spongy marshmallows
together with crunchy nuts, all covered in a rich dark chocolate.
When I make Rocky Road I like to
temper the chocolate and use
homemade marshmallows. I know these two
steps mean a little more work, but if you want an amazingly good Rocky Road,
it's definitely worth it. So what is tempered chocolate
and why do we need it for our Rocky Road? I will try to explain, not so much the
science of it, but the process of making it. First, when you buy good dark
chocolate have you noticed that it is nice and shiny, dry to the touch, with a
hard and brittle surface which "snaps" when you break it? This is what
"tempered" chocolate and, unfortunately, once chocolate is melted it loses these
characteristics. While it is still great tasting, and you can use this melted
chocolate for making Rocky Road, it won't have
that lovely shine and brittle dry texture. Instead, if stored at room
temperature, it will look dull and, with time, gray streaks will appear (called
bloom), and its' texture will be a slightly soft with an almost greasy feeling.
So that is why once the chocolate has melted it needs to brought back to its tempered state,
before adding the marshmallows and peanuts.
To make this Rocky Road we are
going to do what is called a quick two step "seed" temper. It's really not hard
to do but you'll need a chocolate thermometer as a regular candy thermometer does
not have a low enough temperature reading. Step One is to
melt 3/4 pound (340 grams) of a good quality, semi sweet or bittersweet chocolate,
and once the chocolate has melted and has reached a temperature of between 115 -
119 degrees F (46 - 48 degrees C) it's ready for the next step. Step Two
is to cool the chocolate down to a temperature of between 89 - 91 degrees F (31
- 33 degrees C). This is done by gradually stirring into the melted chocolate
the remaining 1/4 pound (115 grams) of finely chopped
chocolate (this is called "seeding" because you are adding "seeds", or chopped
chocolate, to the melted chocolate), using a rubber spatula or wooden spoon.
Check the temperature often as you don't want the temperature to fall below the
target temperature (and you may find you won't use all the finely chopped
chocolate, or conversely, you may find you need to add extra chocolate).
Finally, all that is left is to quickly fold in (because the tempered chocolate
will not stay this temperature for long) the marshmallows and peanuts and spread
onto a baking sheet.
Have ready a lightly
a parchment paper-lined baking sheet.
In a heatproof bowl, placed over a
saucepan of simmering water, melt 3/4 pound (340 grams) of the
chocolate that has been coarsely chopped.
Once melted, remove
from the heat
and check to see that the temperature of the chocolate is between
115-119 degrees F (46-48 degrees C). Once at that temperature,
gradually add the remaining 1/4 pound (115 grams) of finely
chopped chocolate, stirring with a rubber spatula or wooden
spoon, until a chocolate thermometer inserted about a 1/2 inch (1
cm) into the chocolate registers 90 degrees F
(32 degrees C).
(You may not use all the chocolate.) Then quickly (as the chocolate
sets very fast) stir the marshmallows and peanuts into the tempered
chocolate and stir just until they are completely coated with
chocolate. Immediately spread the
rocky road onto the baking sheet. Let the Rocky Road sit
at room temperature (or place in the refrigerator) until firm and then cut into pieces.
Road can be stored, in an airtight container, at room temperature for about
a week or it
can be stored in the refrigerator for about two
Makes about 1 1/2
pounds (675 grams) Rocky Road. Preparation time 1 hour.
Note: You can make
this recipe for Rocky Road without tempering the chocolate. Simply
melt the full 1 pound (450 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.
Rocky Road Recipe:
pound (450 grams) semi sweet or bittersweet chocolate (divided)
4 cups (180 grams) miniature store bought marshmallows or
homemade marshmallows, cut into
1 1/2 cups (160 grams) salted or unsalted peanuts (you can also use pecans, almonds,
hazelnuts, pistachios, or walnuts or a combination hereof)
cited may include a link to purchase the referenced book on Amazon.com.
Joyofbaking.com receives a commission on any purchases resulting from these
website and the contents are not endorsed or sponsored by the owner of the
"Joy of Cooking" series of books or its publisher Simon & Schuster, Inc.
Video icons by Asher.
Content in any form may
not be copied or used without written permission of Stephanie Jaworski,
Joyofbaking.com. Students and non profit educators may use content without
permission with proper credit.