I admit to loving rocky road—the yummy, crunchy, chewy and chocolatey childhood favorite—but I’d rather make it myself than buy it for one big reason: I like to choose the chocolate that goes into it!
You can easily make rocky road yourself, even if you do not know how to temper chocolate or simply do not want to bother. Either way, it will be better rocky road than you can buy in stores and you will love the dramatic slices.
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Large store-bought marshmallows snipped into quarters with an oiled knife or kitchen scissors are better—in looks, taste, and texture— than mini marshmallows here. And this may sound like heresy, but I like chewy commercial marshmallows better than the soft homemade ones. So give yourself permission to buy the marshmallows. Large pieces of walnuts are also advised for visual drama and for crunch.
If you choose not to temper the chocolate, do cool it to 90º F as instructed before folding in the inclusions. Folding at 90° (rather than warmer) often tempers the chocolate more or less inadvertantly. No guarantees here, but it does happen.
But even if the chocolate does not end up accidentally tempered this way, storing the candy in the fridge will keep it looking good. So you can’t lose.
P.S. Consider folding in some salted pretzels for extra crunch, and a little salt while you’re at it...
8 ounces (225 grams) regular large marshmallows, snipped in quarters 2 slightly generous cups (225 grams) walnut halves (or large pieces) 2 pounds (900 grams) dark, milk, or white chocolate (from wafers or pistoles or bars, but not chocolate chips) melted and either cooled to 90° F or tempered
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!).