Tarver King, The Restaurant at Patowmack Farm

Rocky Road

Download recipe. 

Walnut milk cup:
1 pint while milk 1 cup toasted walnuts 2T sugar

Freeze a 4 oz ladle in liquid nitrogen completely. Dip the bottom of the ladle into the milk for a couple seconds. Dip it back into the nitrogen for a few seconds. Carefully remove the cup of milk from the bottom of the ladle. Keep the cups frozen until ready to use.

Crystallized walnuts :
3 cups whole raw walnut halves 2 cinnamon sticks 2 cups powdered sugar Maldon sea salt 2 quarts grapeseed oil in a deep pot. 1/2 sheet pan lined with a silpat
In a deep pot simmer the walnuts with water and the cinnamon for 30 minutes. Strain the walnuts reserving  the cooking liquid. Discard the cinnamon. fix the walnuts and the powdered sugar together. Add just a splash of the cooking liquid to create a thick syrup to coat the walnuts. Heat the grape seed oil to 400 degrees Fahrenheit. Fry the nuts in 2 batches until golden. With a preferated spoon remove the nuts from the oil, and spread out on the sheet pan. Season with the salt. When the nuts are cool put them into an airtight container and reserve at room temperature.
dried cinnamon marshmallows
1/2 cup water 0.75 oz powder gelatin
Combine to hydrate the gelatin
1/2 cup water 2 cup sugar ⅔ cup corn syrup ¼ tsp salt 1t ground cinnamon
Cook everything but the gelatin mixture to 240 F. Add to gelatin mix in a stand mixer and whip until stiff. Line a 8x8 mold with tin foil and dust with corn starch. Fill mold with marshmallow. Let set for an hour. Cut into half inch pieces. Put onto the dehydrator trays and dehydrate at 140 degrees for 24 hours

Chocolate ice cream:
2 cups dark chocolate 75 % (350 g) 2 cups milk chocolate (350 g) ½ cup cocoa powder (50 g) 1 qt ½ & ½ 1 qt cream 1 ½ cup yolk (250 g) 1 lb sugar 2 ea vanilla bean
Scald dairy with ½ sugar and vanilla. Temper into yolk and ½ sugar. Cook to 180 F. Mix in chocolate and melt until smooth. Freeze in preferred ice cream machine
Chocolate caramel
1/2 cup browned butter, chilled and cubed 2 cups sugar 2 tablespoons corn syrup 1 cup cream 3 Tbsp cocoa powder

DIRECTIONS:
Cook sugar and syrup until golden brown. Take off heat. Whisk in butter little by little until  Incorporated Add cream, and cocoa powder. Keep warm until ready to use.

Also needed : 1 cup of 68% chocolate, broken into small "stones" and held at 80 degrees 1 cup of cream whipped with 2 tablespoons of powdered sugar.

To plate :
Swirl a "path" of cocoa caramel down a long stone plate. Stick a milk cup in the center. Quenell a scoop of the chocolate ice cream into the cup. Scatter the nuts, marshmallows  chocolate in, and out if the cup keeping a the appearance of a "path" down the plate. Add small spoons of the whipped cream in random places, and serve quickly.