Rocky road with macadamia and cherry ripe
Rocky road with macadamia and cherry ripe! To kick off this year’s Aussie theme recipes in the lead up to Australia Day I wanted to share with you a classic. It combines native Australian macadamia and the much favourite unique to Australia, Cherry Ripe chocolate. I absolutely love the pop of pink colour from the cherry filling and of course the flavour combo with the coconut encased in dark chocolate.
I’ve always related rocky road to the Australian cuisine and from what I have been reading online it is said to have been first created in the mid 1800’s by businessmen who imported candy from Europe. By the time the candy arrived they would spoil though, so in order to make them more attractive, they’d combine the candy with melted chocolate and sell that instead. Apparently, the name “rocky road” is related to the rough road the sweets had to make on their way to Australia.
How to make rocky road
The method is quite straightforward 1. Melt your favourite chocolate, 2. Add your favourite fillings in and 3. Chill in the fridge. It is so quick to make and it’s a fan favourite, especially at kids’ parties. Check the notes below for some important tips for the perfect result each time.
Fillings to use
The musts for me would have to be marshmallows and coconut and then from there on anything else you like. The marshmallows I use in this recipe are the normal size ones, which I cut in half before adding it in the bowl. However, you may also pour in the mini marshmallows you typically see added in hot chocolates. I love coconut but I don’t like it to be overpowering in the rocky road. Hence, I tend to use coconut flakes rather than desiccated coconut.
Other ingredients you could add are:
– nuts like: walnuts, almonds, peanuts etc
– dried fruit like: sultanas, apricots, cranberries etc.
– chopped up chocolate bars like: Mars, Snickers, Crunchie etc
– chopped up biscuits like: oreo, milk biscuits, gingerbread cookies etc
Type of chocolate to use
When making the rocky road with macadamias and cherry ripe I personally like to use dark chocolate in the blend as I find it too rich with just milk chocolate. Typically, you may use any kind of chocolate and brand to your liking. I tend to get the Cadbury baking range when I make desserts, although this is not baked it still works well and it gives the rocky road a glossy finish. You could also give white chocolate or Caramilk a go as your base for a different look and flavour.
How to melt chocolate
I tend to use my microwave to melt the chocolate, I simply place the broken chocolate pieces in a heatproof bowl and add it in the microwave for 2min undisturbed. After which time I stir it all together to ensure it has all melted completely.
If you don’t have a microwave, you may use the double boiler method. To do so use a pot half filled with water simmering on the stove and a add large enough heatproof bowl directly over the pot that will cover the pot opening without letting any steam escape. Add the chopped chocolate in the bowl and keep stirring as the steam will gently melt the chocolate. This will take up to 5min depending on how much chocolate you have to melt.
Ratio of fillings to chocolate
Everyone has their own preference when making rocky road as to how much chocolate to melt and how much of the filling to add. Personally, I like to have an even ratio and not bite into too many added ingredients at a time. Hence, the chocolate amount I use is more than what you’d typically see in other recipes. However, if you prefer to add less then that’s fine. As long as there is enough chocolate to combine and hold the ingredients together.
Tips when making rocky road
1. When you melt the chocolate break the chocolate up in smaller pieces so that it melts faster or you may use chocolate buttons instead.
2. To cut the rocky road run a large knife under hot water and dry it before cutting lengthwise. Each time you cut wipe the knife clean so that the marshmallows stay clean.
3. Use baking paper to line the container you pour the rocky road mixture in so that it is easier to take out once it is chilled. Otherwise, if you have silicone forms then you don’t necessarily need to use baking paper as you can easily flip out the chilled rocky road.
Here are some more Aussie themed recipes I created, which includes 3 ingredient scones, Meringue nests with passionfruit cream and mango, Lamington crepe cake and Weetbix coated fish fillets.
For more sweet creations, traditional and non, check out this link!
Would love to hear your feedback below or on any of my social media pages – Facebook or Instagram .
- 360 g dark chocolate, 70% cocoa, cut up in small blocks
- 180 g milk chocolate, cut up in small blocks
- ½ cup raw macadamias, 70g
- 6 mini cherry ripe chocolates
- 1 cup marshmallows, 90g, halved, see note
- 1/3 cup coconut flakes, 15g
- 8 macadamias
- 3 marshmallows, halved
- 3 mini cherry ripe chocolates, halved
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Add the chocolate blocks in a heatproof bowl. Place the bowl in the microwave for 2min then stir well to combine the chocolates and set aside. See notes above for melting chocolate using the double boiler method. Line a 23x16cm container or baking dish with baking paper in the meantime.
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In a large bowl add the macadamias, cherry ripe chocolate, marshmallows and coconut flakes. Pour in the melted chocolate and mix all the ingredients well. Pour the mixture in the lined container and then decorate it with the extra assembly ingredients.
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Place it in the fridge for at least 3 hours to chill. To cut the chilled rocky road, use a large knife run under hot water and wipe it dry to cut the rocky road in pieces. Store any pieces that were not consumed in a container in the fridge.
