Chef John's Rocky Road

Step 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.

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

Step 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.

Step 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.

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