Rocky Road
A simple and delicious chocolate treat.
Ingredients
- 375g dark couverture chocolate
- 150g marshmallows
- 100g turkish delight
- 30g dried cranberries
- 75g roasted, unsalted peanuts
- 25g shelled pistachios lightly toasted
Instructions
- Place the chocolate in a microwave-safe bowl and heat on high power (600W) for 1 minute then give it a stir. Return the chocolate to the microwave and heat on high (600W) for 30-second bursts, stirring after each burst, until mostly melted but with some chunks still visible. Continue to stir until the chocolate is fully melted.
- Line a 20cm square cake tin, or small rectangle slice tin with baking paper.
- In the meantime, chop the marshmallows and Turkish delight into 2cm chunks (clean scissors are useful for this job) and add them to a large mixing bowl. Then add the cranberries, peanuts and half of the chopped pistachios and stir to distribute everything as evenly as possible.
- Pour the melted chocolate into the bowl of marshmallows, Turkish delight etc and stir to coat everything evenly in the chocolate. Pour onto the lined tray and sprinkle over the remaining pistachios to decorate. Allow the chocolate to set at room temperature (this can take an hour or two) before cutting into bars or smaller squares. Note: If the chocolate is properly tempered, i.e. it sets at room temperature, then store the rocky road in an airtight container in a cool spot in the kitchen. If the chocolate doesn't set at room temperature transfer it to the fridge to set, then cut into pieces and store in an airtight container in the fridge.