Rocky Road Bark (Alton Brown) Recipe

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Rocky Road Bark (Alton Brown)
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  • 1 lb 54-percent bittersweet chocolate, finely chopped


  1. Place the chocolate in a food processor fitted with the blade attachment. Pulse 25 to 30 times or until the chocolate is the consistency of coarse breadcrumbs.
  2. Turn the food processor on and run for 1 minute until the chocolate becomes a mass. Stop the food processor and use a clean spatula to break up the mass, scraping the bottom and sides of the food processor. Leave the chocolate in the food processor for 1 minute without running or pulsing. Scrape down the sides and bottom of the processor after the 1-minute rest.
  3. Complete all the steps in the previous paragraph, 3 to 4 times or until the chocolate is smooth, fluid and reaches 90 to 91 degrees F. Do not let the chocolate go above 94 degrees F. If the chocolate is close to but not at 90 degrees, briefly heat with a 10-second blast of warm heat from a hair dryer until it reaches the correct temperature.
  4. Remove the food processor bowl from the base and the blade from the bowl. Continue scraping and stirring for 1 minute. Test the temper of the chocolate by spreading a small amount of chocolate in an even layer on a metal surface set over an ice pack. It should set within 3 minutes and be shiny and streak-free.
  5. If the temper test has some streaks, continue scraping and stirring for another minute and test again. The chocolate should maintain a temperature between 88 and 91 degrees F.
  6. As the chocolate begins to cool it will set on the sides of the food processor; as needed scrape down the sides of the bowl again and briefly heat with a 10-second blast of warm heat from a hair dryer until it is once again 91 degrees F.
  7. Stir two-thirds of the almonds and marshmallow creme into the chocolate just to combine and pour onto a sheet of parchment or a silicone mat set on a half sheet pan inverted over cold packs. Top with the remaining third of the almonds and marshmallow creme. Cool until set, approximately 30 minutes.
  8. Break into large pieces to serve. Store in an airtight container in a cool, dark place.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 706.48 Kcal (2958 kJ)
Calories from fat 398.03 Kcal
% Daily Value*
Total Fat 44.23g 68%
Cholesterol 200.72mg 67%
Sodium 147.42mg 6%
Potassium 274.43mg 6%
Total Carbs 48.2g 16%
Sugars 33.45g 134%
Protein 27.22g 54%
Iron 2.3mg 13%
Calcium 23.8mg 2%
Amount Per 100 g
Calories 415.33 Kcal (1739 kJ)
Calories from fat 234 Kcal
% Daily Value*
Total Fat 26g 68%
Cholesterol 118mg 67%
Sodium 86.67mg 6%
Potassium 161.33mg 6%
Total Carbs 28.33g 16%
Sugars 19.67g 134%
Protein 16g 54%
Iron 1.3mg 13%
Calcium 14mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 17.8
  • 19

Good Points

  • saturated fat free,
  • low sodium

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