In this recipe we have incorporated mukhwas, a simple mix of fennel, coconut, coriander and amaranth. Popular all over India, mukhwas is consumed after a meal to freshen the breath and aid digestion. If you can't get your hands on any from Indian or specialist grocers, we have provided a quick make-your-own mix* or it can be replaced with lightly crushed fennel seeds.
250g quality store-bought licorice, chopped into bite-sized pieces
150g dried pear (or a combination of dried and dehydrated)
500g dark chocolate
150g white marshmallows, roughly chopped
1 tbsp mukhwas*
100g shortbread, roughly broken into pieces
If making your own mukwas mix
1 teaspoon each coriander seeds, fennel seeds, shredded coconut, sesame seeds and amaranth seeds
1. Grease and line a 25cm x 16cm square cake tin with baking paper, allowing the sides to overhang (for easy removal).
2. To make the mukhwas, add all ingredients to a mortar and pestle and lightly crush until fragrant. Set aside.
3. Melt chocolate in a heat-proof bowl over a saucepan of simmering water, stirring occasionally with a metal spoon, until smooth (about two to three minutes).
4. Combine marshmallows, pear, shortbread, licorice and mukhwas in a bowl, reserving a few pieces of pear and a large pinch of the mukhwas.
5. Pour the chocolate over the mix and stir gently to coat well. Spread mixture evenly in the baking tin, scatter with additional pear slices and reserved mukhwas, then set aside until firm (about two hours) or place in the fridge to set.
6. Once set, turn out onto a clean surface and cut into chunks using a hot knife. Rocky road can be stored in an airtight container in the pantry or fridge for up to two weeks.
If you like this recipe, try my other remixed rocky roads.