Fields of Rose: Turkish Delight Rocky Road

By  |  0 Comments


Makes 48 serves

6 x 180g dark chocolate (preferably 70% cacao)

400 g Naheda’s Choice Red Rose Turkish delight (gf)

200 g Naheda’ s Choice White Rose Turkish delight (gf)

1/2 cup desiccated coconut

120 g dry roasted hazelnuts

120 g dry roasted almonds


Step 1

Grease two pans 18cm x 28cm.

Line bases and sides with baking paper.

Step 2

Chop dark chocolate and place in microwave safe bowl.

Microwave chocolate for 3-4 minutes stirring with a metal spoon every 30 seconds until melted.

Step 3

Combine hazelnuts, almonds, red and white Turkish delights and coconut in a heat proof bowl.

Step 4

Add melted chocolate to the combined ingredients and coat well.

Pour the mixture evenly between the two pans.

Tap the pans to even out the mixture with out touching the top.

Refrigerate for 4 hours until firm.

Remove from fridge and slice evenly with a warm knife.

Enjoy a Turkish feast.


Gram Magazine

GRAM is a monthly print/digital magazine of how a city experiences all things food and drink. It does away with traditional magazine formulas, offering instead a snapshot of articles, opinions and reviews, published online by local food bloggers. It has been created to give its readers access to varied, unbiased and unedited opinions about eating and drinking throughout the city, from independent and local sources.