pink berry and white chocolate rocky road

I have been dreaming about making white chocolate rocky road since I bought a bag of pink and white mini marshmallows from woolies a while ago. I included dried cranberries and strawberries to add fruity tartness, and of course to colour match all the other ingredients. If you can’t find dried strawberries, just add more cranberries or any other dried fruit you like.

I know white chocolate isn’t really chocolate, but since I was a child it has been something I have obsessed over. It’s at its best when its melted (this is just my opinion by the way), so I love to melt it in the microwave or over a double boiler and dip things into it. If I’m eating it solid, I like to let it melt slowly in my mouth, savouring the creaminess before finally swallowing.

I love making rocky road when I have lots of dried fruit, biscuits and nuts lying around. You can really use your imagination as to what you put in. It’s important to get your ratios right, so you need to melt sufficient chocolate to coat all the bits you add to the mix.

This recipe is pretty big, I used a lot of incredible chocolate, so it’s not going to be cheap to make. You can halve or quarter the recipe to make it more manageable.

I used Valrhona chocolate in this recipe as its one of my favourite chocolates to work within desserts. When you are making something that is strongly focused on chocolate, it is important to use the highest quality that you can.

I find buying it in bulk the best way to save too. It lasts for ages and by stocking up, you always have it on hand to whip up any chocolate recipe. The bulk packs are available via the South African distributor Wild Peacock, and come in easy to work with chocolate pieces. No chopping required.

Recipe | makes a very large

• 1kg Valrhona white chocolate
• 1 cup of dried cranberries
• 1/2 cup dried strawberries – roughly chopped
• 1 packet / 200g of shortbread biscuits (I used Bakers Eat Sum More) – cut into 4 pieces (about 2cm x 2cm)
• 2 cups of pink and white mini marshmallows
• 1 cup of whole almonds with the skin on

I find melting large quantities of chocolate easier to do in the microwave vs. on a double boiler. Put all the chocolate in a bowl and heat in the microwave for a bout a  minute. Take it out and stir. Repeat until about half the chocolate is melted. At this point you do not need to microwave it further, as the heat from the already-melted chocolate will melt the remaining pieces. Stir until its all melted.

Add all the other ingredients and mix it all together well.

Tip the mix into a lined baking tin / or container with sides. I used a 20cm x 28cm brownie tin. Allow to set.

Invert the chocolate rocky road slab when you are ready and cut into squares the size that you like. These make the best gifts.

This white chocolate rocky road is a texture adventure in your mouth. Soft pillowy marshmallows, chewy dried berries and crunchy biscuits and nuts, all covered in creamy white chocolate.

For my  other recipe using Valrhona chocolate:

 extraordinary chocolate tart

passion fruit profiteroles with a white chocolate drizzle

salted caramel and chocolate tart

 

I look forward to connecting with you Visit my Drizzle and Dip Facebook page to get updates on all my posts.

I can also be found enthusiastically pinning beautiful food Pinterest.  

SaveSave

 

SaveSave