Rocky Road

• 8 ounces (225 grams) regular large marshmallows, snipped in quarters
• 2 cups (slightly generous, 225 grams) walnut halves (or large pieces)
• 2 pounds (900 grams) dark, milk, or white chocolate (from wafers or pistoles or bars, but not chocolate chips) melted and either cooled to 90u0b0 F or tempered

1. Line a baking sheet with parchment paper. Use a large rubber or Silicone spatula to fold the snipped marshmallows and walnuts into the chocolate, turning the mixture over and over and scraping the chocolate from the bottom and sides of the bowl, until all of the pieces are coated with chocolate. Immediately scrape the mixture onto the parchment lined sheet, forming a long bumpy log shape about 3 1/2 to 4 inches wide and 20 to 22 inches long.
2. If the chocolate was tempered, place the baking sheet it in a cool place, or in front of a fan (I keep an electric fan for just this purpose!) for at least 30 minutes to set the chocolate. If the chocolate was not tempered, set the pan in the fridge until the chocolate it set.
3. When the chocolate is thoroughly set, use a sharp serrated knife to cut the log (crosswise or on the diagonal) into slices about 1/2-inch thick.
4. Store rocky road in an airtight container in a cool place if the chocolate was tempered, or in the refrigerator if it was not.

regular, generous

Taken from food52.com/recipes/38956-rocky-road (may not work)