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!!!!
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:)
"... 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!
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.
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! ^_^
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
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! :)
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
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.
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!!!!
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!
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:)
"... 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!
Lovely video Stephanie, very helpful to have an in-depth tutorial on tempering incorporated into a recipe
I've always been too intimidated to try tempering chocolate, but I will try after watching this excellent demonstration. Thanks.
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 just wanted to tell you how much I LOVE your channel, recipes and videos! Thank you.
Miss Stephanie my dentist thanks you!
I have politely "borrowed" your recipe on many occasions.
I so look forward to all your videos!
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
I really enjoy your videos please keep them Coming! 🍰
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.
Hi you are the best !!!! The Best of all 🎂
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.
For the Rocky Road I use a semi sweet chocolate with a 55 - 60% cacao content.
You are great Stephanie, thank you!
Yes, it is satisfying.
Lovely video Stephanie, very helpful to have an in-depth tutorial on tempering incorporated into a nice simple recipe
these look glorious. you are the baker extraordinaire :)
very detailed Stephanie, thank you so much!
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
love your recipes! and your dog!
YUM I AM PLANNING ON MAKING THIS!THIS LOOKS SUPER YUMMY:)
Hi, Stephanie. Can I use any kind of chocolate, or does it specifically have to be "baking" chocolate?
now I know why the shine. Thank You!
Shall I use chocolate with cocoa butter or compound chocolate?
Stephanie, Do you have any diabetic versions for your candy recipes?
looks amazing! I enjoy your video so much!
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! ^_^
going to try this for sure
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
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! :)
For this recipe I used Guittard 61% which I would call a semi sweet chocolate that's not too sweet.
Very helpful !! love it
Could you add some corn syrup and/or some butter to add the sheen?
If the chocolate is tempered it does have a sheen.
can I substitute the marshmallows for something else> PLEASE REPLY!
wow that looks good:D
thank you for the video.
When I make Rocky Road, I always use a good quality semi sweet chocolate.
just add glitter instead of tempering hAHAHAAHH
love peanuts!!
She talks a lot but I still like her
yummmm yummn yummmmyyy
yummmmmy
This would last about 10 minutes in my house...lol We all have a sweet tooth around here.
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
Is this how they make rocky road ice creme?
yummmmmmyyyyy
I live in Texas even with it tempered it would be stored in the fridge !
I lost my temper trying to make this recipe.
I love your videos and the recipes, they're just amazing :)
But hard to translate.
*Stephanie
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.
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.
yay...first