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Rocky Road

This recipe is an old classic that gets rave reviews - especially when adding Chocoley Caramel on top. The key is using great chocolate, namely Chocoley Bada Bing Bada Boom Candy Melts. Or, if you like to temper real chocolate, use V125 Indulgence Couverture Semi-Sweet Dark Chocolate.

 

Ingredients:

You'll also need:

  • 10" x 15" x 2" cake or baking pan (lined with Aluminum Foil)

You'll also want:

Method:

1. Spread the almonds out on a foil lined shallow pan or cookie sheet. Toast in a toaster oven or large oven until crisp. Do not allow to burn.
2.

Melt the Candy Melts in a double boiler or large bowl in the microwave (on half power) until the chocolate reaches 100° - 105° F. Make sure to stir often and be careful not to over heat it.

OR

Temper V125 using directions that came with your chocolate or click here for tempering instructions.
3. Stir the almonds into the melted chocolate.
4. Fold in the marshmallows gradually until all are evenly coated (may take a while, don't worry if white shows, just as long as it is even).
5. In a foil lined cake or baking pan (1-1/2 to 2 inches deep) about 10 x 15 inches, spoon out the mixture and spread it evenly across the pan (use two spoons).
6. When finished carefully drop the pan onto the floor or counter top from a height of about 20 inches. This lets air pockets rise through the mixture and makes a solid mass. Make sure the pan is level as it drops (you should get a loud whap!). Repeat 2-4 times.
7. Gently melt Chocoley Caramel in the microwave until consistency of a sauce. Using a spoon drizzle over top of your Rocky Road.



Optional: Decorate with Drizzle and Design Chocolate.
8. Place in the refrigerator until set.
9. Once set remove from refrigerator, cut into bars using a sharp knife in a cleaver type rocking motion.