Rocky Road – My Rapturous but ‘Rugly’ (Really Ugly) Decadent Rocky Road

Festive seasons are the perfect time to share family favourites. My 'Rugly Road'  is a family and friends festive essential. 

It is impossible to hide this temptation successfully in the fridge as it seems to disappear although ‘no-one’  at my house ever admits to sneaking a piece.  So enjoy -  before it vanishes!

The ingredients are just a guide. 

If you don’t like dark chocolate then use milk chocolate, although it is worth buying a good brand as it will affect the flavour – an extra $ spent on the ingredients really makes a difference to the overall taste.  Regarding the nuts – if you have your favourites mix and match or add a little more – just be sure to use unsalted nuts. Ditto with the other ingredients – the chocolate is just meant to thickly coat the ingredients and adhere them into a delicious treat as it cools.

Turkish Delight – oh yes. I mean the good deli stuff – shake off the icing sugar (I save this to use in desserts later on).  I regard this as the star of my Rugly Road.  My absolute addiction is the pistachio and rosewater variety – never as good as in Istanbul, but close.

Preparation:   This is enough for a heatproof rectangular dish  approx. 25cm x 18 cm  or you could use a couple of small loaf tins.  Line well with nonstick paper.

Ingredients

350 g marshmallows – cut in half only if using very large ones. They shrink a little when the warm chocolate coats them

Small handful coconut flakes – toasted.

¼ cup dry roasted almonds – halved

¼ cup pecan pieces

½ cup (70g) shelled pistachios - roasted

¼  - 1/3 cup raw macadamias – lightly toasted

400 g Turkish Delight  - proper Turkish Delight (I like the pistachio and rosewater) – chopped

1/3 - ½ cup dried cranberries – craisins 

and / or a few semi dried wild figs halved

and / or a few golden sultanas

a few glacé  red cherries – halved.  Look for natural glacé cherries, no artificial sweeteners.

400 g good chocolate – I often use 200g milk and 200g 70% dark chocolate – melted.  See below.

Edible rose petals and some shaved chocolate to decorate top.

Method

Dry roast coconut on low in a wide frypan – stir regularly.  Only needs a couple of minutes. Do not burn. Remove from pan. Allow to cool

Repeat for the nuts. Dry roast until just toasted.  Remove and allow to cool.

Prepare pans with non-stick paper.

In large bowl – mix all ingredients except the chocolate together. Combine well so they are ready  - soon you will add in the chocolate which is prepared as below.

Melt chocolate in a heat proof bowl, allow to cool slightly.  

I use the microwave, lowest temperature setting and set for 30 seconds, stir, then repeat and repeat until almost melted. Then for 10 seconds etc until gently melted.  Never allow moisture or water to touch the chocolate or it will go grainy. Be careful not to melt for too long or it will start to burn.

Stir and fold into dry ingredients so all ingredients are well distributed.

Pour gently into pans and smooth top. Don’t pour too thick or it will be too hard to cut later.

About 2 – 3 cm thick is quite enough.

Decorate with the edible rose petals and shaved chocolate. Push in very gently to adhere to top.

Refrigerate minimum 3 hours.  Cut into serving pieces. I cut it into bite size pieces when it has chilled.  Use a strong knife and dip knife in hot water, wipe, then slice to make cutting easier.

                                                            Enjoy!  Colleen