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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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.