150g glace cherries
110g Turkish Delight (can be chocolate coated– which is what I use)
100g mini marshmallows (or chopped regular-size marshmallows)
Any desired decorations
Cover a large cardboard sheet with baking paper (secure using good quality sticky tape, or staples – I had some issues with some stickytape being stuck in the chocolate...so be careful!). Roll up into a cone of your desired size and shape, and secure again with tape or staples. Position open end up in a sturdy container – this makes it easier to transfer the mixture to the cone and is used when storing the tree while the rocky road sets in the fridge. Set aside.
Roughly chop the honeycomb, cherries, Turkish delight and peanuts. Transfer to a medium bowl. Set aside.
Melt the milk chocolate. This can be done in two ways:
- Melt the chocolate in a medium-large heatproof bowl in the microwave – break chocolate into small pieces, then heat in microwave in 30 second bursts (not at full power) until melted and smooth. Be sure to stir at each of these 30 second intervals. (If there are only a few small lumps remaining, see if you can stir them out before heating chocolate again, to prevent burning it.)
- Melt the chocolate in a large heatproof bowl set up over a saucepan of simmering water, stirring constantly until melted and smooth. (Be careful to not let the chocolate come into contact with any water or steam, otherwise it will sieze up!)
Source: Bec original.