MAKES 18 pieces
600g milk chocolate, chopped 130ml water 250g peanuts, roasted 450g jubes (see recipe above), diced 600g marshmallows (see note) 750g tempered chocolate (turn to page 153)
1. Line the base of a 34cm x 24cm x 3.5cm tray with baking paper. 2. 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.
3. Add the peanuts and jubes to the melted chocolate mixture, stirring to combine. Gently fold in the marshmallow. 4. Press the mixture into the lined tray and leave to set overnight. 5. Turn out onto a cutting board and spread with half the tempered chocolate. Allow to set for 1 hour.
6. 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.
7. Cut into 8cm x 5cm 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.