David Lebovitz, infinitely creative pastry chef, friend, and co-teacher, made this recipe for my two children the first time he came to visit.
They’ve loved him ever since! And I loved learning how simple it is to make such a great candy, but I prefer to make my own marshmallows. If you lack the time, the courage, the machine, or the ingredients, just buy marshmallows and make this. Your family, your friends, your colleagues—all will fall to their knees with pleasure.
Makes many pieces!
Ingredients:
1¼ pounds (560 g) semisweet chocolate (52–62%) such as Lindt or Ghirardelli, coarsely chopped
1½ cups (210 g) roasted salted almonds (try Marcona almonds, from Spain) or toasted salted peanuts, coarsely chopped
About 2 cups (100 g) marshmallows, cut into ½-inch pieces ½ cup (60 g) roasted cocoa nibs (optional)
Note: It is vital, when melting chocolate, not to cover it, as condensation forms on the inside of a cover and will drip into the chocolate and “freeze”it. Try any salted nut here that appeals to you, or use a mix of several varieties.
Directions:
1. Line a baking sheet or pan with parchment paper.
2. To melt the chocolate, place it in the top of a double boiler. Place the double boiler over medium-high heat, bring the water to a boil, reduce the heat to medium-low, and leave the chocolate to melt,
uncovered. Remove from the heat and let it cool slightly so it isn’t blistering hot.
3. Transfer the chocolate to a large bowl and add the nuts, marshmallows, and cocoa nibs, if using, folding them into the chocolate until they are well mixed.
4. Turn out the mixture onto the prepared baking sheet and spread it out as much as possible. Leave it to cool at room temperature, then cut it into pieces. Serve immediately or store in airtight containers kept
in a very cool place. It is not necessary to refrigerate the rocky road, which will keep well for about 10 days.
