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Did you know that Australians invented rocky road? It was a way of on-selling confectionery that failed to make the long boat trip from Europe and some clever marketing chap during the 1850s claimed it represented the long, rocky road to the gold fields. Clever no? B-grade sweet stuff housed in a bit of chocolate and nostalgia. It’s genius. Cadbury take note.

I’ve long been a lover of rocky road. Its colours, its potential combinations and its perfect portability.  I love the come what may throwing of ingredients in a bowl, no measurement required, my only concern being whether or not there is sufficient melted chocolate to drown the ingredients properly. And best of all I like that I can hack at it with a knife, a chunk or sliver of it at a time, as my day progresses.

While traditional is always good, the possibilities for what constitute a rocky road are endless so to mix it up a little I’ve added some more middle-eastern, Turkish inspired ingredients. Sesame snaps, pistachios, candied coriander seeds, apricots and dried cherries to name but a few. It works, it really does.

Ingredients

Handful of dried Turkish apricots, chopped

Handful of dried cherries, chopped

4 squares good quality Turkish delight, chopped

½ cup pistachio nuts, shelled, cleaned, roughly chopped

100g white marshmallows, chopped

10 sesame snaps broken into chunks

 

150g good quality white chocolate

150g good quality dark chocolate

1-2 tsp orange blossom water, or more to taste*

Candied coriander seeds to scatter*

Method

Line the base and sides of a 16.5 x 26cm lamington pan with baking paper. Add all the ingredients except for the chocolate, orange blossom water and candied coriander seeds to a bowl and stir to combine.  Melt the white chocolate in a heatproof bowl placed over a saucepan of simmering water, set aside. Repeat with the dark chocolate. Pour the chocolate over the chopped ingredients and stir until coated. Always try to have some extra melted chocolate on hand just in case you feel the ingredients aren’t coated properly – its not as though any extra is going to go to waste. Spoon into the prepared pan. Drizzle with any remaining chocolate, scatter over the candied coriander seeds and place in the fridge for 2 hours or until set.  Eat at will.

 

* Orange blossom water and candied coriander seeds are available from specialist grocers or try your local middle-eastern deli.