Have ready a lightly buttered or
a parchment paper-lined baking sheet.
heatproof bowl, placed over a saucepan of simmering water, melt 3/4
pound (340 grams) of the chocolate that has been
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.