The rocky road of happiness

Dec 3rd, 2015 | By | Category: Country Cooking

Rocky Road

Tasty treats made of chocolate make all the difference after a hard day, reckons Annette Taylor.

In an expensive tantrum, our little car blew up recently. We had to fetch it from Auckland, and our excellent mechanic in Hamilton loaned us a trailer to tow it back home.  We set off early and still managed to be greeted by rush hour – not too much of a concern in Gordonton.

The car died close to a Nosh supermarket wherein we sneaked for a treat. Near the counter was a stack of beautiful, rich rocky roads, one of my favourite things.

We bought one for enjoying later and set off homewards, towing our car behind.

The chocolate treat lasted quite a few days and while savouring it I though how easy it would be to make. Then one could fill it with the yummiest ingredients and richest chocolate and make sure there were not too many pink marshmallows.  Rocky road is something that can reflect one’s personal taste.

It wasn’t hard at all.  A bit of time shopping in the supermarket for choice fillings, fine chocolate and we were ready.  The process itself takes little time, although allow for chilling in a fridge.  Then it can be cut up and wrapped in gorgeous paper, adorned with ribbon and viola, you have an excellent thank you for a kind mechanic.  Or individualised Christmas presents.  If you can bear giving it away.

Fabulous rocky Rd
2 blocks chocolate, choose the cocoa percentage to suit taste. I used Whittakers 72% and 50%
1 packet Brazil nuts
1 packet marshmallows
1 packet soft wine gums

You won’t need to use all the above, just chop a good amount of nuts into chunks and grab about two handfuls of marshmallows and a good amount of wine gums, slice both marshmallows and wine gums in half. Put all of these into a bowl and set aside.

Grease a loaf tin with butter. Then lay a strip of baking paper across the bottom of the tin in both directions, with enough paper overhanging at each end to help remove the rocky road once cooled. Lightly grease the paper.

Chop the chocolate into pieces. If you have a double boiler, use that to melt the chocolate. Otherwise put a small saucepan inside a larger one containing boiling water. Stir with a wooden spoon until melted.
Lay all the other ingredients into the loaf tin, keeping some back. Pour about half the chocolate over, then add the remainder and top with chocolate. Drop the tin on to a hard surface once or twice to remove air bubbles, then place in the fridge for at least four hours.

Gently remove from tin and slice into chunks. Enjoy.

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