Baseboard page divider
Alton Brown logo in grey font
Black x

SEARCH

A rolled up screen projector

 

Course: Sweets
Keyword: Candy, Chocolate, Christmas, Desserts, Holidays, Rocky Road Bark

Rocky Road Bark

ACTIVE TIME: 50 minutes
TOTAL TIME: 50 minutes
Yield: 22 ounces
Read More
Read Less

Software

  • 1 pound 54% bittersweet chocolate, finely chopped
  • 4 ounces roasted, salted almonds, chopped
  • 2 ounces marshmallow creme

Specialized Hardware

  • Food processor
  • Digital instant-read thermometer
  • Hair dryer
ACTIVE TIME: 50 minutes
TOTAL TIME: 50 minutes
Yield: 22 ounces

Procedure

  • Place the chocolate in a food processor fitted with the S-blade attachment. Pulse until the chocolate is the consistency of coarse breadcrumbs, 20 to 25 pulses.
  • Turn the food processor on and run for 1 minute until the chocolate becomes a mass. Stop the food processor and use a clean spatula to break up the mass, scraping the bottom and sides. Leave the chocolate in the food processor for 1 minute without running or pulsing. Scrape down the sides and bottom of the processor after the 1-minute rest. Repeat this process 3 to 4 times until the chocolate is smooth, fluid, and reaches 90 to 91ºF on a digital instant-read thermometer. Do not let the chocolate go above 94ºF. If the chocolate is close to but not at 90ºF, briefly heat with a 10-second blast of warm heat from a hair dryer until it reaches the correct temperature.
  • Remove the food processor bowl from the base and the blade from the bowl. Continue scraping and stirring for 1 minute. Test the temper of the chocolate by spreading a small amount of chocolate in an even layer on a metal surface set over an ice pack. It should set within 3 minutes and be shiny and streak-free. If the temper test has some streaks, continue scraping and stirring for another minute and test again. The chocolate should maintain a temperature between 88 and 91ºF.
  • As the chocolate begins to cool, it will set on the sides of the food processor; as needed, scrape down the sides of the bowl again and briefly heat with a 10-second blast of warm heat from a hair dryer until it returns to 91ºF.
  • Stir two-thirds of the almonds and marshmallow creme into the chocolate, just to combine, and pour onto a sheet of parchment or a silicone mat set on a half-sheet pan inverted over cold packs. Top with the remaining third of the almonds and marshmallow creme. Cool until set, approximately 30 minutes.
  • Break into large pieces to serve. Store in an airtight container in a cool, dark place.
Baseboard page divider