Rocky Road Chocolate Bar

Ingredients:

• 450 g finely chopped dark chocolate with 54% cocoa content
• 110 g roasted salted almonds, chopped
• 60 gr. marshmallow cream

Preparation:

1. Place the chocolate in a food processor fitted with the chopper attachment. Pulse the chocolate 25-30 times, or until it resembles coarse breadcrumbs.
2. Start the food processor and process for 1 minute until the mixture reaches a chocolate consistency. Stop the food processor and use a clean spatula to loosen the mixture, scraping down the sides and bottom of the food processor bowl. Let the chocolate sit in the bowl for 1 minute without starting the food processor. After 1 minute, scrape down the sides and bottom of the food processor bowl.
3. Repeat the steps in the previous paragraph 3-4 times, or until the chocolate is smooth, liquid, and reaches a temperature of 88-90°F (31-32°C). Do not allow the chocolate to exceed 93°F (34°C). If the temperature is close to, but has not yet reached, 90°F (32°C), quickly heat it with a hair dryer using a stream of warm air for 10 seconds until the desired temperature is reached.
4. Remove the food processor bowl from the base and remove the blades. Continue scraping down the sides of the chocolate and stirring for 1 minute. Test the chocolate's tempering by spreading a small amount of chocolate in an even layer on a metal surface set over an ice pack. It should harden within 3 minutes and have a glossy, streak-free surface.
5. If the chocolate is streaky when checking for proper tempering, continue scraping and stirring for another minute and test again. The chocolate should be between 27-32°C.
6. As the chocolate begins to cool, it will harden on the sides of the food processor bowl; scrape down the sides again as needed and quickly heat with a hair dryer on a warm stream for 10 seconds until it reaches 90°F (32°C) again.
7. Stir two-thirds of the almonds and marshmallow cream into the chocolate until combined, then pour onto a baking sheet placed upside down on cooling bags and lined with parchment paper or a silicone mat. Top with the remaining third of the almonds and marshmallow cream. Refrigerate until set, about 30 minutes.
8. Break into large pieces before serving. Store in an airtight container in a cool, dark place.