Rocky Road with Goji Berries and Nuts
Photography Kelly Gibney.
A colourful array of nuts and dried fruit make for a slightly more wholesome version of a traditional Rocky Road.
INGREDIENTS
500 grams dark chocolate, chopped roughly
¾ cup goji berries
¾ cup each pecans, pistachio nuts and coconut chips
1 cup puffed rice (you could also use puffed millet)
To garnish
freeze-dried fruit (I used raspberries and mandarins), optional
METHOD
Line a 23cm-square cake tin with baking paper.
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. Stir through the remaining ingredients.
Press the mixture firmly into the tin. Sprinkle with freeze-dried fruit, if using. Place in the fridge to set for 2 hours.
Use a hot knife to cut into pieces. Rocky Road will last for 3 weeks in an airtight container.
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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.