A rocky road filled with one of the most Kiwi of confectioneries there is - chocolate fish. Paired with salted peanuts, and desiccated coconut robed in the best Kiwi Chocolate - Whittaker's.
Chocolate Fish and New Zealand go hand in hand. Chocolate fish are a delightful confectionery that consists of a marshmallow in the shape of a fish, covered in a thin layer of chocolate.
As the 10th of May is apparently National Chocolate Fish Day (according to Wiki), and the fact that we have now lived in New Zealand for 2 years, I thought is there any better way than to celebrate than with the most Kiwi thing I can think of making...a Chocolate Fish Rocky Road.
Now, I know, I know - a Rocky Road originated in Australia, but hear me out. I'm taking the far superior Kiwi Chocolate - Whittaker's and using that as my chocolate base, then filling it with chopped Chocolate Fish, throwing in some coconut, and giving it a salty twist with salted roasted peanuts.
Ingredients for the Chocolate Fish Rocky Road
Chocolate Fish - you can use either the larger chocolate fish made by Cadbury, Queen Anne, or the likes, or you can go for baby fish, which is what I used in this particular iteration.
Whittaker's chocolate, in my honest opinion, is a must. I mean, it's the best chocolate you can find here in New Zealand. And I must say, after 2 years in NZ, it now tastes like home. You can use either milk chocolate or dark chocolate, or even white chocolate for your rocky road.
Salted peanuts add a great crunch and a little bit of salt along with the sweet goes a long way. If you are not a fan of peanuts, I would still suggest adding in some sort of salted nut or pretzel. Trust me.
Desiccated coconut - I mean, I love the stuff. I used a fine variety but any kind will do.
Want to add in something else? Go crazy, a rocky road is meant to be experimented with.
There is no golden syrup in this rocky recipe because I feel that over-sweetens the dish. And will take away from the flavour of Whittaker's.
Making the Rocky Road
Note - this is a small batch Rocky Road. To make it I used my standard loaf tin (24 cm x 13 cm) which results in a slice that is about 1.5-2 cm tall. This recipe also scales easily by simply doubling or tripling to suit your needs.
Step 1 - spray your tin or receptacle with with a non-stick spray and then line it with parchment paper or baking paper overlapping up the sides for easy removal of your slice.
Step 3 - chop up or slice your chocolate fish and anything else you are using into blocks smaller than 2cm across. Measure out any other ingredients
Step 3 - Melt the chocolate in a heatproof or microwave-proof bowl, by zapping it at 30-second increments and stirring in between to make sure the chocolate doesn't burn. Alternatively, you can melt the chocolate using the Bain-marie method on the stovetop.
Step 4 - Mix your chocolate fish, coconut and peanuts through the melted chocolate and pour into your prepared tin. Smooth out and pop into the fridge for at least 2 hours or overnight.
Step 5 - allow the slice to come to room temperature before slicing with a sharp knife. You can always heat the knife with hot water and dry it off before slicing to make cleaner slices.
Step 6 - store in the fridge until you are ready to serve. The chocolate will be softer than the original chocolate block/slab because the chocolate was not tempered in the making of this delightful treat.
Chocolate Fish Rocky Road
- 250 grams Whittaker's milk or dark chocolate
- 100 grams chocolate fish
- ⅓ cup salted peanuts nuts of your choice
- ⅓ cup desiccated coconut
- Line a loaf tin with parchment or baking paper. Spray the inside of the loaf tin before placing the paper into the tin to make sure it sticks to the bottom and sides.
- Chop up or slice your chocolate fish and anything else you are using into blocks smaller than 2cm across. Measure out any other ingredients100 grams chocolate fish
- Break the chocolate block into small pieces within a microwave or heat-proof bowl. Microwave for 30 seconds at a time, stirring between each interval until the chocolate is melted.250 grams Whittaker's milk or dark chocolate
- Place the chocolate fish, coconut and peanuts into the melted chocolate and stir through.100 grams chocolate fish, ⅓ cup salted peanuts, ⅓ cup desiccated coconut
- Pour the mixture into the loaf tin and smooth out using the back of your spoon or spatula.
- Place in the fridge and allow to set overnight or for at least 2 hours.
- Before slicing the rocky road, allow the slice to come to room temperature for at least 20 minutes, into 20 small pieces.
- Store in an airtight container in the fridge until you are ready to serve.
Nutrition information is an estimate. If scaling the recipe remember to scale your cook and bakeware accordingly. All temperatures stated are conventional, unless otherwise stated. Recipes tested in grams and at sea level.