Description

Rocky road is a treat that takes many forms around the world. When I (Paul Allam) lived in Britain, I noticed they add a crumbly biscuit to their version. Here in Australia, we usually include roasted peanuts and often glacé cherries as well. In this recipe, we’ve swapped the traditional glacé cherries for our house-made diced jubes. You might also like to try a mix of diced sun-dried apricots and pistachio nuts. The key is to keep your rocky road colourful and entertaining – it’s meant to be a fun dessert, not a serious one!

Method

Line the base of a 34 x 24 x 3.5 cm (13½ x 9½ x 1¼ inch) tray with baking paper. Combine the milk chocolate and water in a heatproof bowl and set it over a saucepan of simmering water, ensuring the bowl does not touch the water. Stir occasionally until the chocolate melts and is smooth. Remove from heat and cool for 5 minutes.

Add the peanuts and jubes to the chocolate mixture, stirring to combine. Gently fold in the marshmallows. Press the mixture evenly into the lined tray and leave to set overnight.

Turn the set mixture out onto a cutting board and spread with half the tempered chocolate. Allow to set for 1 hour. Place a sheet of baking paper on top, flip the rocky road over, and spread the remaining tempered chocolate on top. Leave to set for about 30 minutes.

Cut into 8 x 5 cm (3¼ x 2 inch) pieces using a sharp, serrated knife. Store the rocky road in an airtight container at room temperature for up to two weeks.

note

The marshmallows must be very dry, with a good skin on them, so they don’t break down when being folded through the mix. Freezing them for a day beforehand works well.