Cherry Marshmallow & Turkish Delight Rocky Road

• Preparation time:

• Cooking time:

Ingredients

main ingredient(s) dark chocolate, milk chocolate, marshmallows, coconut, almonds, cherries, pistachios, Turkish delight

400 grams dark chocolate, chopped finely (or callets)
200 grams milk chocolate, chopped finely (or callets)
130 grams marshmallows (a mix of pink and white), halved
50 grams shaved coconut
150 grams rose Turkish delight, cut into 2cm pieces
45 grams glacé cherries
45 grams dried cherries
90 grams almonds, roasted and chopped
80 grams unsalted pistachios
rose petals to garnish (optional)

Method

Fill a medium saucepan to about 5cm depth, bring to the simmer and turn down to the lowest heat possible. Place all your chocolate into a large stainless steel bowl, spreading it out so that it is evenly distributed (rather than in a mound), and place on top of the saucepan. Leave to sit until about 60% of the chocolate has melted before stirring through once or twice to ensure that all the chocolate melts – don’t stir through too much or overheat as the chocolate will become grainy.

In a separate bowl, mix the remaining ingredients together except for the rose petals and some cherries and marshmallows to garnish. Pour over the melted chocolate and use a large spoon to fold through. Stand for 2 minutes, then pour into a lined tin (you could use a lamington tin or a muffin tray) or rings on baking paper and decorate with the extra cherries and marshmallows and rose petals (if using), put aside to set for a couple of hours – you could speed this up by popping it in the fridge for 30 minutes, but don’t leave it any longer. Wrap individual discs in cellophane or slice in pieces to serve.

Notes