Every week, baking expert Alice Medrich will be going rogue on Food52 -- with shortcuts, hacks, and game-changing recipes.
Today: Alice shares a new, addictive dessert to steal the show at your seder -- and to keep around for the rest of the year.
This chewy, crunchy, sweet, and slightly salty chocolate treat takes only 10 minutes of prep and 10 minutes in the fridge. And you can make individual clusters or one large sheet to cut up.
If you know how to temper chocolate, go ahead and temper it properly before folding the other ingredients into it. Otherwise, this recipe includes my "cheater's" method: The chocolate is simply melted and cooled to 90° F with plenty of stirring. Nine times out of ten, it ends up tempered (or close enough!) by the time the other ingredients are thoroughly folded into it! Go figure...
And, by the way, large marshmallows always taste better than miniature marshmallows, so it's worth the few extra seconds to cut them up.
Passover Rocky Road
10 regular-size marshmallows (70 grams)
2 sheets matzo, broken into bite-size pieces
Generous 1/2 cup (55 grams) walnut pieces
8 ounces (225 grams) milk or dark chocolate (up to about 64% cacao), coarsely chopped
About 1/8 teaspoon flaky sea salt, such as fleur de sel or Maldon
See the full recipe (and save and print it) here.
Alice's new book Seriously Bitter Sweet is a complete revision of her IACP award-winning Bittersweet, updated for the 54%, 61%, and 72% (and beyond) bars available today. It's packed with tricks, techniques, and answers to every chocolate question, plus 150 seriously delicious recipes -- both savory and sweet.
Photos by James Ransom
My career was sparked by a single bite of a chocolate truffle, made by my Paris landlady in 1972. I returned home to open this country’s first chocolate bakery and dessert shop, Cocolat, and I am often “blamed” for introducing chocolate truffles to America. Today I am the James Beard Foundation and IACP award-winning author of ten cookbooks, teach a chocolate dessert class on Craftsy.com, and work with some of the world’s best chocolate companies. In 2018, I won the IACP Award for Best Food-Focused Column (this one!).
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