Yet an American classics, Rocky Road.
Here, you can mix everything in you want to, but more often than not there are marshmallows in, and I of course used my own homemade marshmallows in the recipe. I have used ordinary popcorn, but jealous that delighted that I did not used the caramelised popcorn I've made, think it could have been super good. Unfortunately, I run out of dark chocolate and stands with one foot on the plane to New York, so I can not reach to make more now 🙂
Both man and colleague have said that they almost taste like Toblerone. Maybe the caramelised popcorn could have perfected the taste :). I am using Belgian Callebaut dark chocolate in the buttons to what I'm doing, view link under the recipe where it can be purchased.
RECIPE – Rocky Road
INGREDIENTS
400 g melted dark chocolate
60 (g) coarsely chopped almonds
20 (g) popped popcorn or caramel popcorn
20 (g) marshmallows cut in small cubes. Make them EVS. even after This recipe
A. Sprinkle, I've been using freeze dried Strawberry
APPROACH
- Melt the chocolate in a Bain Marie (see tempering below)
- Chop the almonds roughly
- Mix almonds, popcorn and marshmallow/marshmallows
- When chocolate has the right temperature, invert the fill in
- Pour in the form which is lined with baking paper
- Made in refrigerator until congealed
- Cut into pieces
CHOCOLATE TEMPERING – Dark Chocolate
- Warm half the chocolate over the water bath for 45-50 °C (cannot get over 50 ° C then crystallize it)
- Pour the rest of the chocolate in, and stir and stir and let the temperature fall to 29 °C
- Pour/Set possibly then in chocolate melts and keep the temperature constant
- Warm up to a maximum of 31-32 °C , get the temperature of 34 ° You have to start over again
If you are missing bageartikler, cake shapes, chocolate etc. I can recommend the two webshops Baking time and Bagebixen, they both sell. Callebaut chocolate that I use, as well as a heeeel lot udstikkerforme, Grommets mm. I also bought my big chocolate smeltere with Bagebixen.