Ginger & Almond Rocky Road
Photography Sarah Tuck.
This grown-up version of a childhood favourite is simple to make and a hit with kids of all ages – equally perfect with an espresso or a tall glass of milk.
INGREDIENTS
500 grams dark chocolate, chopped roughly
1 cup roughly chopped white marshmallows
¾ cup roughly chopped whole roasted almonds
½ cup roughly chopped crystallised ginger
21cm x 18cm baking tin (or equivalent), greased and lined with baking paper
METHOD
Put the chocolate in a large heatproof bowl. Sit the bowl on top of a saucepan of simmering water, ensuring the base of the bowl doesn’t touch the water. Heat until the chocolate is melted and whisk until smooth.
Add the marshmallows, almonds and ginger and stir to combine.
Pour into the baking tin and refrigerate for at least 6 hours until set. Cut into bars or squares to serve.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.