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Rocky Road Recipe

Rocky Road: Have ready a lightly buttered or 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.

Rocky 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 weeks.

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:

1 pound (450 grams) semi sweet or bittersweet chocolate (divided)

4 cups (180 grams) miniature store bought marshmallows or homemade marshmallows, cut into bite-sized pieces

1 1/2 cups (160 grams) salted or unsalted peanuts (you can also use pecans, almonds, hazelnuts, pistachios, or walnuts or a combination hereof)

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