GLUTEN-FREE ROCKY ROAD WITH CANDIED MACADAMIA NUTS
We’ve used memories of childhood and an adult palate to devise a version of Rocky Road using couverture chocolate, gluten-free marshmallows and candied macadamia nuts.
Combining a very simple and foolproof method for candying the macadamia nuts with the sweet, soft and squishy marshmallows and the richness of chocolate makes for a textural and taste sensation.
Rosie
ROCKY ROAD WITH CANDIED MACADAMIA NUTS
Makes one 24cm x 14cm x 5cm tin
300 gm raw macadamia nuts
1 tablespoon sugar syrup (see below)
50 gm icing sugar
280 gm gluten-free pink and white marshmallows
400 gm dark couverture (55.5%) chocolate, chopped
Preheat oven to 140°C fan-forced (160°C conventional). Line an oven tray with baking paper. Line a 24cm x 14cm x 5cm, or equivalent, tin with baking paper.
Place the macadamia nuts in a large bowl and drizzle with the sugar syrup. Mix well to thoroughly coat all the nuts. Sift half the icing sugar over and toss. Transfer to the prepared tray and sift the remaining icing over the top.
Bake for 10 minutes then, using a large spoon, toss the nuts to redistribute. Bake for a further 8 minutes or until they are a light golden brown and have a snowy candied coating.
When cool enough to handle, remove the nuts to a large bowl, discarding any crumbs left on the baking tray.
Cut the marshmallows into quarters using a pair of scissors. Add them to the nuts.
Place the chocolate in a large bowl. Place 3cm of water into the bottom of a saucepan over which the chocolate bowl will fit snugly. Bring the water to a boil then turn off the heat.
Place the bowl on top of the saucepan (ensuring the bowl does not touch the water in the saucepan) and allow the chocolate to start to melt before stirring vigorously. When half the chocolate has melted, remove the bowl from the saucepan and stir vigorously until all the chocolate has melted. If necessary, place the bowl back on top of the saucepan, stirring, for half a minute. Remove the bowl and stir until all the chocolate has melted.
This is an easy method for tempering chocolate which will ensure that the chocolate achieves a crisp snap and won’t develop the white bloom of untempered chocolate. It will also keep very well.
Pour the chocolate over the marshmallows and candied macadamias and mix well ensuring all elements are completely enrobed in the chocolate.
Transfer to the prepared tin and allow to stand at room temperature if your room temperature is 22°C or less. If your room is hotter than 22°C then place the rocky road in the fridge for 8-10 minutes to set. Make sure the chocolate is completely set before cutting.
Cut the Rocky Road into manageable portions and wrap each in plastic wrap. Store in an airtight container in a cool place. It will keep for quite a few weeks.
Sugar Syrup
125 gm caster sugar
125 ml water
Place the sugar and water in a small saucepan over a low heat. Stir until the sugar has dissolved. Bring to a boil and simmer for 1 minute. Allow to cool. Transfer to a sterilised jar.
The sugar syrup will keep for months in the fridge and is as excellent to have on hand for this recipe as it is for sweetening a cocktail or two.