ROCKY ROAD

Rocky road is another treat that varies around the globe. When I lived in Britain I noticed they combine a crumbly biscuit in their version. In Australia we always use roasted peanuts, and often glacé cherries as well. Here we have swapped the glacé cherries for one of our house-made diced jubes. You could try a combination of diced sun-dried apricots and pistachio nuts, too.

The important thing is to keep your rocky road colourful and fun — it’s not supposed to be a serious dessert!

Makes 18 pieces

600 g (1 lb 5 oz) milk chocolate, chopped

130 ml (4½ fl oz) water

250 g (9 oz) peanuts, roasted

450 g (1 lb) Jubes, diced

600 g (1 lb 5 oz) Marshmallows (also see Note)

750 g (1 lb 10 oz) Tempered chocolate

Line the base of a 34 x 24 x 3.5 cm (13½ x 9½ x 1¼ inch) tray with baking paper.

Put the milk chocolate and water in a heatproof bowl and place over a saucepan of simmering water, ensuring the base of the bowl doesn’t touch the water. Stir occasionally until melted and smooth. Remove from the heat and cool for 5 minutes.

Add the peanuts and jubes to the melted chocolate mixture, stirring to combine. Gently fold in the marshmallow.

Press the mixture into the lined tray and leave to set overnight.

Turn 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 and flip the rocky road over. Spread the top with the remaining tempered chocolate, then leave to set for about 30 minutes.

Cut into 8 x 5 cm (3¼ x 2 inch) pieces using a sharp serrated knife.

Your rocky road will keep in an airtight container at room temperature for up to 2 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.