Rocky Road is a popular dessert traditionally made from chocolate and marshmallows, it first appeared in Australia as a way sell chocolate that has lost its presentation during a long transportation using various additives. In this recipe in as fillers used marshmallow cream and salted миндаль. 
Time: 50 min Complexity: hard Amount: 600 gr. Recipes use volumetric containers volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 450 gr finely chopped dark chocolate with cocoa content 54%
- 110 gr. roasted salted almonds, minced
- 60 gr marshmallow cream
Recipes with similar ingredients: dark chocolate, almonds, marshmallows cream
Recipe preparation:
- Put the chocolate in a food processor equipped with a grinder. Process the chocolate in a pulsed mode by pressing the appropriate button 25-30 times or until the consistency of large breadcrumbs.
- Start the food processor and grind for 1 min. before the consistency of the chocolate mass. Stop the food processor and clean loosen the mass with a spatula, scraping it from the bottom and the walls of the bowl food processor. Leave the chocolate in the bowl for 1 min., Without starting food processor. After 1 min. scrape the chocolate off the walls and the bottom of the bowl of the combine.
- Follow all the steps from the previous paragraph 3-4 times or until chocolate will not become homogeneous, liquid and reach a temperature 31-32 ° C. Do not let the temperature of the chocolate exceed 34 ° C. If a the temperature is close, but did not reach 32 ° C, quickly heat it with using a hair dryer with a stream of warm air for 10 seconds. before reaching the required temperature.
- Remove the food processor bowl from the base and remove the blades from bowls. Continue to scrape the chocolate off the walls and stir in within 1 min. Check the quality of tempering chocolate, spread a small amount of chocolate evenly over a metal surface mounted over an ice pack. is he should harden within 3 minutes and have a glossy surface without divorces.
- If, when checking for tempering quality, chocolate has stains, keep scraping off the walls and stir the chocolate another minute and test again. Chocolate temperature should be in the range of 27-32 ° C.
- When the chocolate starts to cool, it will harden on the walls food processor bowls; scrap it again as necessary from the walls and quickly heat using a hairdryer with a warm stream of air in for 10 seconds, until it again reaches 32 ° C.
- Stir in two-thirds of almonds and marshmallows in chocolate until connections of components and pour on a baking sheet set up bottom on cooling bags and covered with parchment paper or silicone mat. Put on top the remaining third of the almonds and marshmallow cream. Cool to harden for about 30 мин.
- Break into large pieces before serving. Store in airtight container in a cool, dark place.
