Chef John's Rocky Road

1. Combine dark chocolate chips, butter, and maple syrup in a heat-safe bowl and place over a saucepan filled with about 1 inch of hot water set over the lowest heat setting on the stovetop. Allow mixture to melt; do not stir.

2. While mixture melts, line an 8x8-inch baking pan with plastic wrap.

3. Slowly stir melted chocolate mixture together with a spatula until shiny and smooth. Remove from heat and stir in marshmallows and almonds until combined.

4. Quickly transfer mixture into the prepared baking pan. Distribute evenly but do not smooth or press down the top--try to preserve a rough texture on the top. Let cool to room temperature, about 30 minutes. Wrap in plastic wrap and refrigerate until well chilled and firm, about 2 hours.

5. Sift cocoa over the top and cut into 16 squares.

Chef's Notes:

You can use corn syrup instead of maple.

You can use any kind of mini marshmallows and any kind of nuts you prefer, such as peanuts, walnuts, or cashews. You can also add anything you like, such as dried fruit--just make sure you keep the same proportions between the chocolate and the chunks.