Gourmet Ruby Road
Someone was asking in the Facebook group about good rocky road recipes! What? Does this only appear in a cookbook I asked myself. Not anymore!
I personally am not a RR fan, unless it is this one! Homemade is always outstanding, and you will need to be pretty dedicated to make this one AND the marshmallows AND the shortbread...but hey, you're my peeps and I know someone will! (YAY) However, you can always resort to bought marshmallows and Walkers shortbread...the only substitute I can allow!
The reason I use the microwave with Ruby chocolate is that it is easier to control the melting point rather than using the Thermomix. The beautiful colour can go quickly with Ruby if overheated. I also use plastic bowls and silicone spatulas to work with all chocolate as it doesn’t keep the heat in the bowl itself, which also gives you more control. If you are making this recipe without Ruby, you can certainly melt the chocolate in the Thermomix, I would say about 8 min/45°C/speed 1. You may need more or less time than that depending on the quality of the chocolate you use. (You know what I think about that one!! Go the Callebaut!)
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Need
- 400 Grams chocolate ruby or white with added oil based colour BUY
- 100 Grams coconut oil
- 1 Teaspoon vanilla bean paste BUY
- 100 Grams nuts of choice (I used pistachios and almond slivers)
- 150 Grams Turkish Delight Marshmallows or other marshmallows of choice, cubed Recipe
- 150 Grams Butter Shortbread roughly chopped Recipe
- 15 Grams freeze dried raspberries
- 40 Grams candied flowers
- 15 Grams flaked coconut
Do
- 1
Grease and line a small baking tray. Set aside.
- 2
Place the ruby chocolate, coconut oil and vanilla extract into a plastic bowl and into the microwave on full power (900w) for 1.5 minutes. Remove and stir vigorously using your Tenina silicone spatula.
- 3
If the chocolate just has a few solid pieces left, press them into the liquid chocolate using the spatula. The trick here is not to over heat the ruby as this will cause it to lose colour.
- 4
Place the melted chocolate in the bowl on top of your Thermomix or Drop scale to weigh in the remaining ingredients. Stir gently to fully coat everything with the melted chocolate.
- 5
Spread into the prepared tin and refrigerate for several hours.
- 6
Use a really sharp knife to cut into squares. Wrap and gift away!
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
