So the first term has well and truly descended upon us and for those of you with kiddies you know all too well that we should be doing our kitchen warm-ups in preparation for the onslaught on bake requests for those good old cake sale fundraisers/ class birthdays/ teachers class birthdays/ parent info sessions/ show and tell’s/ school fairs/ end of term class parties/ and, and, and….whatever, whenever anything might be needed by your child’s school – which is quite literally almost ALL THE TIME! And when you have two at school (or even more….gulp!), well then…
One of my good girlfriends has this recipe that she uses for each and every one of these ‘special’ occasions and I greatly envied her for a while until our girls changed to different schools and I nabbed (with her permission of course) her infamous ROCKY ROAD recipe. I am super delighted to pronounce that the ‘Rocky Road Run of Success’ has continued with great gusto in the new school circle, so much so that moms (who I know not from a bar of soap) have approached me to ask on a whisper – “Are you the mom is makes THAT Rocky Road?” – only to be followed with a “I have to have that recipe”.
Truth be told, I have tried holding onto it and it’s just so easy it’s ridiculous! But for those who I haven’t slipped up on as yet (usually at the social school functions that include wine) – I am putting myself out on a serious limb here and providing you with the secret to cake sale success with the recipe for Sami’s revered Rocky Road~
Ag – humm…one thing though – for those moms (you would know who you are) who ARE in my circle – I need to remind you of the golden agreement at this point, which is that it remains mine for all school bake requirements – unless I have given you an official PASS beforehand (every now and then a little variety keeps it spicy…)
Ha, I do however have a small secret up my sleeve – and that would be that this round features a little experiment testing the baking trend of marrying the sweetness of chocolate with salt – gourmet Eat.Art Pink Himalayan Salt to be exact! Ha, beat that girls..!
- x 4 slabs (standard size) white chocolate
- x 4 slabs (standard size) dark/ Albany chocolate
- x 1 med sized bag marshmallows OR Woolies does the 150g bag of those cute little mini ones which saves time cutting them up (the most sticky and time consuming part of the job)
- 100g flaked almonds
- 100g desiccated coconut
- flat tsp Eat.Art Pink Himalayan Salt
- 2 tblspns canola oil
METHOD (RELATIVELY KIDDIE FRIENDLY USING TWO X EXTRA HELPING HANDS)~
- Set one helper to breaking all the white chocolate into pieces into a big heat resistant bowl (I use a large stainless steel mixing bowl), set the other to do the same with the dark choc
- Add a tablespoon of oil to each bowl to prevent the chocolate from congealing together with a healthy pinch of the salt.
- With mommy’s help: melt the chocolate over a pot of boiling water – taking care not to burn hands as the bowls get hot too! Stir continuously until smoothly melted – a few little lumps is quite normal.
I place each of the mixing bowls over a pot containing a small amount of boiling water.
- Set the oven to grill and lightly toast the coconut and almonds – keep them separate as they toast at different times – but be warned – both toast very quickly so keep an eye on this.
- Prepare your marshmallows by cutting them into quarters if you are using the normal sized ones.
- Add your toasted ingredients and marshmallows to one of your chocolate pots and mix together roughly – then add in the other colour chocolate and give a few stirs being careful not to over mix as you want the ingredient and colour blends to be well visible.
- Line your flat baking dish/ tray with Gladwrap (to aid removal after set) and pour in the mixture – flattening roughly into the corners…and garnishing with a sprinkle of untoasted coconut or (my favourite) fairy baking glitter.
- Pop in the fridge overnight to set. In the morning lift out by lifting at the Gladwrap and cut into squares according to the size you prefer.
WARNING! These are truly more-ish and very rich – hence, I would recommend bite-size squares.
FYI~ The outcome of my sweet/salty experiment was an out-an-out success! “To die for!” she says licking her lips…give it a try – I am certain there will be no disappointments.
Mother-of-two delicious girls, lover of food (fine and fast), purveyor of all things pretty and Jill of all things ‘creative’…Nancy has a background in the visual arts, design and marketing and is the owner and Creative Director of Magpie. Having worked with the Eat.Art team before, she is thrilled to take time out from juggling and add some spice to the Eat.Art blog. Don’t get us wrong….it’s not that it needs it….it just wants more…and she is happy to oblige.