|
Makes: 28 fingers Method
Preheat the oven to 180°C. Spread coconut and almonds on
separate baking trays. Toast coconut for 1-2 minutes,
stirring once, and toast nuts for 3-4 minutes, until both
are lightly toasted.
Lightly grease a 20cm x 30cm lamington pan and line the base
and 2 long sides with a sheet of baking paper, leaving 2cm
overhanging the edges of the pan.
Stir the dark chocolate in a heatproof bowl over a saucepan
of simmering water until smooth (make sure the bowl doesn't
touch the water). Stir in 2 teaspoons of the oil, then allow
to cool for 10 minutes.
Meanwhile, melt the white chocolate in a bowl over a pan of
simmering water until smooth (ensure the bowl doesn't touch
the water). Stir in the remaining 2 teaspoons oil and cool
for 5 minutes.
When cooled, stir the marshmallows into the dark chocolate,
and the almonds and coconut into the white chocolate.
Drop alternate spoonfuls of each chocolate mixture into the
pan. Drag a skewer through the mixtures to create a marbled
pattern. Tap the pan on bench to settle, then chill for 1
hour or until set.
Cut the block in half into 2 long strips, then crossways
into 2cm-wide fingers to form 28 bars, or cut into smaller
pieces.
Notes & tips
Rocky road will keep in the fridge, in an airtight
container, for up to 1 month.
Source: delicious. - September 2007 , Page 96
Recipe by Kate Nichols
More recipes at:
www.taste.com.au
|
Ingredients
