Dark chocolate Rocky Road

 To quote a famous resident on Sesame Street, Rocky Road is definitely a “sometimes food”. That’s what makes it perfect for Christmas celebrations and homemade gifts. The combinations of flavours are endless. What you’re after is colour scattered generously throughout, where every bite has crunch, softness and sweetness.

My rocky road is definitely for grown-ups. I use only 70% couverture chocolate, preferring Plaistowe brand, fresh pomegranate Turkish delight that melts in your mouth, and the fabulous pop of green in the pistachios to give it crunch. Of course, you can use milk chocolate or a half-and-half mix. Melts are great, and if the kids are helping, they can make the job easier.

The addition of coconut oil may be new to some of you. The oil adds a nice shine, improves the mouthfeel of the chocolate, and makes it easier to cut into bite-sized chunks or bars. I use a pizza cutter to cut this up—easier to get nice straight lines if cutting into bars to give as gifts.

Just a note, not all marshmallows are gluten-free, especially the very small ones. It might save you some preparation time, but it will impact who you can share these with.

Wishing you and those you love a Merry Christmas.

Myles and Rie

Serves approx 16 -20 pieces

• 500 g dark chocolate (70%)
• 2 tbl coconut oil
• 290 g marshmallows, halved (about 3 cups tightly packed)
• 200 g fresh Turkish delight – I use pomegranate and rose
• 25 g shredded coconut (about ⅓ cup)
• 85 g shelled pistachios, chopped in half

Break the chocolate into small pieces. Place into a large heatproof bowl. Add the coconut oil. Melt over a pot of boiling water, stirring constantly and being careful that the bowl doesn’t touch the water.

Add all the other ingredients and mix well.

Place into a 20 cm square tin lined with baking paper. Chill for 2–3 hours until set.

Remove from the fridge and allow to come to room temperature, about 30 minutes. This makes it easier to cut.

Keep refrigerated if living in a warm or humid climate.