rocky road

It's not often that one of the most universally loved treats is also the easiest and quickest to make. For starters, there's no baking involved. And  it's also adaptable, with endless possibilities for variations.

We are talking, of course, about Rocky Road.

Did you know that Rocky Road is an Australian creation? Back in the 1850's Plucky confectionery importers found a way of using the sweets that had been broken or spoiled during their arduous journey from Europe down to Australia. 
Those savvy upcyclers mixed them with local nuts and chocolate offcuts to recover the sweets instead of throwing them out. 

The name Rocky Road is in reference to the bumpy trails scattered with rocks and potholes that travelers used in order to access the gold fields.

Today, their ingenuity has become our decadent treat. There's a simple formula to follow that paves the way (ha!) to good Rocky Road. It should be made up of the following:

• Chocolate - ideally it should make up around 25-30% of the total recipe. Any more and it's too rich. Any less and it will crumble apart.
• Soft lollies, marshmallows or Turkish delight for squidge factor
• Biscuits, pretzels or nuts to deliver the crunch

With this formula in mind, let's make some Rocky Road.
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Ingredients:
250g chocolate drops or small pieces 
1 cup packed lollies and/or marshmallows (I used chopped jelly snakes, Turkish delight, raspberry licorice and party mix lollies)
½ cup biscuit/shortbread broken up into bite size pieces 
¼ cup peanuts (optional)
¼ cup toasted coconut flakes (optional)

Method:
Line a loaf pan with baking paper

Melt chocolate, either in Microwave or on the stove. 

Microwave:
Using a dry, microwave-safe bowl, microwave on high for 30 seconds. Stir really well with a spatula or spoon, then repeat another 2-3 times, stirring well between each burst until it’s just melted. It's important not to overheat, and not to get a drop of water in there or the chocolate will 'seize' and become unusable.

Stovetop:
Pour about 5-10 cm water in a small saucepan  and bring it to a simmer. Place a dry, heat-safe bowl on top without it touching the water, then put your chocolate pieces into the bowl. Stir it well the entire time until it's about 90% melted, then remove it from the heat and stir until fully melted.

Now add in all the bits and pieces: lollies, marshmallows, everything. Stir til well covered in chocolate.

Spoon mixture into the lined loaf pan and refrigerate for 2 hours minimum.

​Cut into portions with a hot knife. Store in fridge for up to a month

Types of Rocky Road in picture:

• Traditional Milk Chocolate Rocky Road with all the add-ins you can dream of.
• Black Forest Road: dark chocolate, cherries, toasted pistachios and brandy.
• Snowy Road: White chocolate with lollies and toasted shredded coconut

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PIMP MY RECIPE
For a final flourish, after you've poured your Rocky Road mixture into the pan, top with decorative sprinkles or edible glitter. It really adds a festive, celebratory feel.

​Try making Snowy Road, using white chocolate. Toasted coconut goes beautifully with this. 

​How about an over 18's version, using a little alcohol? Dark chocolate Rocky Road with cherries and brandy is delicious! A little orange zest takes it to the next level.

Rocky Road freezes well! Just make sure it's cut into portions first and stored in a well-sealed container, and it should last 3 months in the freezer.