Persian Rocky Squares

Persian Rocky Squares

Keep Calm Eat Chocolate

RATING: BW (Beyond Words) Persian Rocky Squares are my own version of dark chocolate Rocky Road which my husband reckons I should sell. He’s horrified I’m sharing the recipe. Make sure you take off your rings and roll your sleeves up. Lots to lick!

You Will Need

  • Cutting board, heavy knife, 1 x heat-resistant mixing bowl, 1 large pan the bowl can sit atop, measuring spoons and cup, 1 x medium square/rectangular baking dish, lined with baking paper.
  • 180g dark chocolate (I use Lindt dark cooking chocolate), smashed up to make melting quicker, 6 chunks crystallised ginger, cut up very fine, 3 tablespoons desiccated coconut, ¼ cup macadamia or brazil nuts, chopped, 60g mini marshmellows, or 6 snakes or 2 Frys Turkish Delight bars, And the secret ingredient… 1 x big teaspoon rose water syrup. Add this only when mixing the dry ingredients.


Right, start with putting a large pot of water on the stove and balance a flame proof round bowl on the top of the water. Add your smashed up chocolate to the bowl. Heat the water beneath and this heat will slowly melt the chocolate; Keep an eye on it, stir to help along. Make sure it is really runny so pouring will be easy.

Line a medium dish/tray with baking paper for easy removal and do this first before you mix the ingredients. There’s nothing worse than your hands caked in delicious goo while you try to wrestle the baking paper out of the box. Next chop up all the dry ingredients in different sizes to add variety and texture.

Now add the rose water syrup to the dry ingredients and mix through. Once the chocolate is runny, transfer the very hot bowl to the table with a cloth. Working quickly, throw in all your chopped up ingredients and mix thoroughly. Lastly, pour in your rosewater syrup and mx quickly through. The syrup causes the chocolate to thicken so do not waste time here. Scrape the entire mixture into your prepared tray and squoosh it down out to the edges as neat as you can. Take your time with this.

Put in your freezer for a couple of hours then lift the sleeping Persian Rocky by its baking paper. Cut now before its gets too hard and cut into squares with patience. It’s a messy job but someone has to do it and taste test for quality control!

© 2017-18 Geraldine Barkworth, Speaking Coach. Feel free to contact Geraldine for speaking guidance, not cooking advice!

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