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–+ servings

Rocky Road Bark

When it comes to the classic confection known as chocolate bark, my personal favorite combination is the classic rocky road: chocolate, nuts, and marshmallows. I find that marshmallow creme, however, is superior.
This recipe first appeared on Food Network.com.
Photo by Lynne Calamia
ACTIVE TIME: 50 minutes
TOTAL TIME: 50 minutes
Yield: 22 ounces

Software

  • 3 cups 54% bittersweet chocolate, finely chopped
  • 1 cup roasted, salted almonds, chopped
  • 1/2 cup marshmallow creme

Specialized Hardware

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, about 30 minutes.
  • Break into large pieces to serve. Store in an airtight container in a cool, dark place.