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Rocky Road

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Rocky Road

This is your excuse to indulge in something truly delightful. Our Rocky Road recipe combines premium ingredients including — Valrhona Chocolate, Pecou French Marshmallows, our SJ Fruit Jellies and PONS Caramelised Marcona Almonds — for a luxurious take on a classic treat. 
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Course Dessert
Cuisine American

Equipment

  • 20 x 20cm baking tin

Ingredients
  

  • 160g Pecou French Marshmallows, Coconut, (2 packets)
  • 240g SJ Fruit jellies, (2 packets)
  • 130g PONS Caramelised Marcona Almonds 
  • 150g SJ Chocolate Wafers
  • Pinch Tasman Sea Salt
  • 500g Valrhona Manjari 64% Chocolate Feves (2 packets)

Instructions
 

  • Line the baking tin with baking paper, set aside.
  • In a large bowl add the marshmallows, fruit jellies, and caramelised marcona almonds. Break chocolate wafers over the top and add a pinch of sea salt, set aside.
  • In a heatproof bowl, gently melt the chocolate over a pot of simmering water (bain marie), stirring until smooth and glossy, Alternatively, microwave chocolate in a heatproof bowl for 30 second bursts, until all the chocolate has melted.
  • Pour chocolate over the top of the dry ingredients, stir gently until everything is evenly coated. Pour the mixture into the prepared baking tin, pressing gently to level the surface. 
  • Chill in the refrigerator for 30 mins, or until set. Slice into squares before serving.
Keyword Candy, Chocolate, Marshmallows, Rocky Road

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