rocky road

Inside Out (Australia) - - Entertaining Out -

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.

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