Rocky Road Recipe Demonstration - Joyofbaking.com
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- เผยแพร่เมื่อ 15 ก.ย. 2024
- Recipe here: www.joyofbaking... Stephanie Jaworski of Joyofbaking.com demonstrates how to make Rocky Road. If I was going to be stranded on a desert island, and could take only one candy, Rocky Road would be my choice. I know that Rocky Road can mean different things to different people, depending on where you live, but for me it's white chunks of soft and spongy marshmallows together with crunchy nuts, all covered in a rich dark chocolate.
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OMG!!!!!!! My FAVORITE CANDY!!!!!!! William Sonoma used to sell it around the holidays and they discontinued it. Haven't found it since but now I can make my own!!!!!! Thank You, Stephanie!!!!!!! So Excited!!!!
For the Rocky Road I use a semi sweet chocolate with a 55 - 60% cacao content.
I love watching you demonstrations. You explain the best and I've made a couple of your recipes and they've all came out awesome. You rule, Stephanie!
Yes, it is satisfying.
Miss Stephanie my dentist thanks you!
I have politely "borrowed" your recipe on many occasions.
Hi Stephanie, I really love the way u teach us from scratch, it's like my mom teaching me right beside me. Whenever I watch your videos I feel so comfortable.. Ayways I wanted to say thank u somuch for your effort and I LOVE YOU :):) Wishing your family the besest of luck always..from Korea Kristen:)
Lovely video Stephanie, very helpful to have an in-depth tutorial on tempering incorporated into a recipe
You're my favourite youtube baker. Thanks for all these great videos!
Please make more recipes for us!!! I LOVE your Recipes and tutorials! So helpful and easy to follow!
I so look forward to all your videos!
"... I like to go through the process of tempering [chocolate]." I've never had tempered chocolate on a rocky road and now I must make this tomorrow. Thank you for another enlightening tutorial!
I just wanted to tell you how much I LOVE your channel, recipes and videos! Thank you.
I really enjoy your videos please keep them Coming! 🍰
I've always been too intimidated to try tempering chocolate, but I will try after watching this excellent demonstration. Thanks.
Hi Stephanie,that the great recipes,I live in Puerto Rico but I loved your channel. Thanks
yay...so detailed explained,simple and easy to follow. Thanks Stefanie
Hi you are the best !!!! The Best of all 🎂
For this recipe I used Guittard 61% which I would call a semi sweet chocolate that's not too sweet.
best online baking videos ever. and now i got cravings from hell hehe
very detailed Stephanie, thank you so much!
I love that your baking sheet looks like mine! ;)
I made it, and like you've said it'd never stay that long in my house either. Thank you for sharing.
love your recipes! and your dog!
You are great Stephanie, thank you!
Never knew there was a thermometer for Chocolate. I learned the old fashioned way of melting chocolate in a double boiler and is still my method. I have never tempered chocolate. I get it to just the melted stage and done. Sometimes I don't even let all the chips melt. I like it that way too. Texture.....
Yes, you don't have to temper the chocolate to make Rocky Road. It won't taste any different. However, tempering chocolate brings it back to how it was before you melted it, that is, shiny and glossy with that nice snap when you break it.
these look glorious. you are the baker extraordinaire :)
now I know why the shine. Thank You!
looks amazing! I enjoy your video so much!
Lovely video Stephanie, very helpful to have an in-depth tutorial on tempering incorporated into a nice simple recipe
When I make Rocky Road, I always use a good quality semi sweet chocolate.
just add glitter instead of tempering hAHAHAAHH
going to try this for sure
YUM I AM PLANNING ON MAKING THIS!THIS LOOKS SUPER YUMMY:)
Very helpful !! love it
She talks a lot but I still like her
wow that looks good:D
Great video as always Stephanie! I was curious what type of chocolate you use in your videos. More specifically, which brand and do you prefer a bittersweet or a semisweet chocolate?
Thanks
That looks SO amazing. I've heard that very slowly melting chocolate in the microwave (30 seconds, then 10 second increments) can prevent the temper from breaking, because you can keep it under 90 degrees. Just an extra tip! Thanks for all your posts! I made your Irish Soda Bread for St. Patrick's day, and it was so delicious. I got a lot of compliments. From my German friends no less, and they really know their bread! ^_^
Thank you for the lovely video re tempering chocolate!! I tried this once for dipping peanut butter balls, and the resounding "click" is so satisfying! :)
thank you for the video.
yummmm yummn yummmmyyy
yummmmmy
love peanuts!!
I live in Texas even with it tempered it would be stored in the fridge !
Hi, Stephanie. Can I use any kind of chocolate, or does it specifically have to be "baking" chocolate?
Stephanie, Do you have any diabetic versions for your candy recipes?
This would last about 10 minutes in my house...lol We all have a sweet tooth around here.
Hiya I don't know but when I asked the store owner for the best chocolate he gave me this bar of real dark chocolate and when I tasted it. It sort of taste a bit acidic sour and a bit bitter is it suppose to be like that? Thanks
Shall I use chocolate with cocoa butter or compound chocolate?
Could you add some corn syrup and/or some butter to add the sheen?
If the chocolate is tempered it does have a sheen.
You keep saying that cheking temperature is the most important but I would have checked a billion times more than you! you have trained feelings of the chocolate!:-P
yummmmmmyyyyy
can I substitute the marshmallows for something else> PLEASE REPLY!
Is this how they make rocky road ice creme?
*Stephanie
I love your videos and the recipes, they're just amazing :)
But hard to translate.
I lost my temper trying to make this recipe.
you look A LOT like Linette Scavo (I can't for the life of me remember the name of the actress) from desperate housewives.
She looks and sounds like her. The actress is: Felicity Huffman. I thought the exact same thing. To me she sounds exactly like her.
Looks like an all day project with a 60% chance of failure.
The good part about this recipe, is that you don't have to temper the chocolate, and you can even use store bought marshmallows. If you do it that way then the recipe is really easy. The only thing is that if you don't temper the chocolate, then you need to store the rocky road in the refrigerator. Otherwise after a few days the chocolate will get a white bloom on the surface. You can still eat it, but it just doesn't look as good.
Understood. Appreciate the additional clarity since we are bare bones beginners.
yay...first