Rocky Road
Rocky Road - a sinful treat, yet incredibly easy to make! All it really involves is mixing melted chocolate with marshmallows and other sweet goodies to make a chunky slab of sugar. Mmm. Make sure you drink a lot of plain water!
Ingredients :
600g chocolate
300g marshmallows
100g glace cherries
200g jubes/jellies
3-4 handfuls of almonds (You can use any type of nuts -pistachio works wuite well too)
Method:
You can use any type of chocolate. I just used the cheap home-brand chocolate compound buttons, and they came out yummy. Once you've mastered the basic recipe, you might want to consider swirling dark and white chocolate. Experiment!
While the marshmallows and chocolate are staple ingredients in this recipe, you can more or less substitute everything else. Just make sure you don't use anything too soft or soggy, and make sure you don't use anything which will go bad within 2 days. I am going to try incorporating tim tams and maybe cereal or toffee pieces next!
When choosing jellies, the best kind (in my opinion) are those sugar coated fruit jellies or jubes. You want something which provides a bit of resistance when biting into them, yet nothing too sticky or soft. Rowntree's fruit pastilles are too dry/sticky. Jelly tots could be good, only they're a bit too small - Rocky Road is meant to be chunky.
I prefer pouring the ingredients into the melted chocolate as it wastes less chocolate that way.
Be careful when melting the chocolate - especially if you're melting it in the microwave. ALWAYS STIR your chocolate as it melts. You may think that its lumpy, but upon stirring, the lumps will disappear.
Don't have a double boiler? A double boiler is basically a pot which is balanced on another pot filled with water. You can also use a heatproof bowl instead of a pot to hold your chocolate. Pyrex is a good option.
Work quickly with chocolate, especially if you're in a cool climate. Chocolate can harden easily in cooler temperatures. You really want to be able to coat everything while the chocolate is still molten.
If your chocolate has already hardened before properly coating, don't fear - simply transfer into the container, and melt more chocolate to pour on top of it. It may not be as aesthetically pleasing, but at least it's presentable!
Update
I got this question from my other blog:
Hopefully I will have time to try out your rocky road recipe you posted a while ago, but I have bought 70% dark bitter chocolate instead of milk chocolate, do you think it will turn out alright?
Short answer:
Yes, it should turn out alright.
Long answer:
The main difference between normal dark chocolate and 70% cocoa dark chocolate is that of cocoa and sugar content.
Ingredients on packets of food are listed in descending order, in other words, the dominant ingredient is listed first. Looking at a bar of cadbury chocolate for example, you will see that sugar is the first ingredient listed, followed by cocoa. And usually, in the dark chocolate bars, the cocoa content is only about 35 percent.
70 percent cocoa bars, as the name suggests, contains 70 percent cocoa. Since there is no sugar overpowering the chocolate in this case, it just means that more of the natural bitterness of cocoa can be tasted.
The only real problems I see is that of TASTE and COST.
As mentioned, the 70% bars have cocoa as a dominant ingredient. Since cocoa is naturally on the bitter side, the 70% bar is definitely gonna be less sweet than milk chocolate bars. Thus, if you're making this rocky road for young kids, the dark chocolate bar may not be a wise option. That said, the dark chocolate will probably complement the rocky road quite well because the other ingredients are already quite sweet on their own.
Cost wise: 70% cocoa bars can be quite expensive. If I remember right, 100g of Lindt 70 percents costs about 4 dollars a bar. This recipe uses a fair bit of chocolate as a base, so unless you're a real dark chocolate fan or you're feeling indulgent, you might end up cursing yourself for choosing to use 70% cocoa in this recipe.
So yes, while it shouldn't be a problem using the 70% bars, take note of the other factors listed above. Have fun experimenting! =)
Ingredients :
600g chocolate
300g marshmallows
100g glace cherries
200g jubes/jellies
3-4 handfuls of almonds (You can use any type of nuts -pistachio works wuite well too)
Method:
- Line a baking tray or container with aluminium foil.
- Mix everything but the chocolates in a bowl.
- Melt the chocolate in a double boiler or microwave oven.
- Combine the ingredients and melted chocolate, stirring well so that everything is well coated with chocolate.
- Pour the mixture into the container and allow to set in the fridge.
- Peel back the aluminium foil and cut the rocky road into snack sized bars.
You can use any type of chocolate. I just used the cheap home-brand chocolate compound buttons, and they came out yummy. Once you've mastered the basic recipe, you might want to consider swirling dark and white chocolate. Experiment!
While the marshmallows and chocolate are staple ingredients in this recipe, you can more or less substitute everything else. Just make sure you don't use anything too soft or soggy, and make sure you don't use anything which will go bad within 2 days. I am going to try incorporating tim tams and maybe cereal or toffee pieces next!
When choosing jellies, the best kind (in my opinion) are those sugar coated fruit jellies or jubes. You want something which provides a bit of resistance when biting into them, yet nothing too sticky or soft. Rowntree's fruit pastilles are too dry/sticky. Jelly tots could be good, only they're a bit too small - Rocky Road is meant to be chunky.
I prefer pouring the ingredients into the melted chocolate as it wastes less chocolate that way.
Be careful when melting the chocolate - especially if you're melting it in the microwave. ALWAYS STIR your chocolate as it melts. You may think that its lumpy, but upon stirring, the lumps will disappear.
Don't have a double boiler? A double boiler is basically a pot which is balanced on another pot filled with water. You can also use a heatproof bowl instead of a pot to hold your chocolate. Pyrex is a good option.
Work quickly with chocolate, especially if you're in a cool climate. Chocolate can harden easily in cooler temperatures. You really want to be able to coat everything while the chocolate is still molten.
If your chocolate has already hardened before properly coating, don't fear - simply transfer into the container, and melt more chocolate to pour on top of it. It may not be as aesthetically pleasing, but at least it's presentable!
Update
I got this question from my other blog:
Hopefully I will have time to try out your rocky road recipe you posted a while ago, but I have bought 70% dark bitter chocolate instead of milk chocolate, do you think it will turn out alright?
Short answer:
Yes, it should turn out alright.
Long answer:
The main difference between normal dark chocolate and 70% cocoa dark chocolate is that of cocoa and sugar content.
Ingredients on packets of food are listed in descending order, in other words, the dominant ingredient is listed first. Looking at a bar of cadbury chocolate for example, you will see that sugar is the first ingredient listed, followed by cocoa. And usually, in the dark chocolate bars, the cocoa content is only about 35 percent.
70 percent cocoa bars, as the name suggests, contains 70 percent cocoa. Since there is no sugar overpowering the chocolate in this case, it just means that more of the natural bitterness of cocoa can be tasted.
The only real problems I see is that of TASTE and COST.
As mentioned, the 70% bars have cocoa as a dominant ingredient. Since cocoa is naturally on the bitter side, the 70% bar is definitely gonna be less sweet than milk chocolate bars. Thus, if you're making this rocky road for young kids, the dark chocolate bar may not be a wise option. That said, the dark chocolate will probably complement the rocky road quite well because the other ingredients are already quite sweet on their own.
Cost wise: 70% cocoa bars can be quite expensive. If I remember right, 100g of Lindt 70 percents costs about 4 dollars a bar. This recipe uses a fair bit of chocolate as a base, so unless you're a real dark chocolate fan or you're feeling indulgent, you might end up cursing yourself for choosing to use 70% cocoa in this recipe.
So yes, while it shouldn't be a problem using the 70% bars, take note of the other factors listed above. Have fun experimenting! =)
posted by ~*Starryluvly*~ | 2:25 AM
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