Ruby Rough Road Recipe

Why Use NESTLÉ Snowcap White Compound Chocolate 
The star of this recipe is NESTLÉ Snowcap White Compound Chocolate, a versatile and reliable compound chocolate that melts smoothly and sets beautifully – ideal for high-volume kitchens and commercial production. Its creamy profile pairs perfectly with tart rosella powder, crunchy roasted macadamias, soft marshmallows, and toasted coconut, creating a texturally diverse, delicious treat.

Unlike couverture chocolate, compound chocolate does not require tempering, making it a time-saving solution for busy foodservice environments. Simply melt, mix, and set – no need for precise temperature control or tabling techniques.

Perfect for Christmas and Seasonal Gifting 
This recipe is designed with gifting in mind. It yields one 22cm x 22cm slab, which can be cut into four generous bars, wrapped in brown paper, and labelled for a rustic, handmade look. Add festive ribbons or custom branding to elevate the presentation and create a memorable seasonal product.

For a native Australian twist, incorporate offcuts of Davidson Plum Pâté for a burst of colour and tang, or customise with your own selection of native fruits and nuts to create your unique flavour profile of choice.

Simple Steps for Big Impact 
Preparation is straightforward: 

1. Line your tin and gently melt the NESTLÉ Snowcap White Compound Chocolate. 

2. Mix in rosella powder for a vibrant hue and subtle tartness. 

3. Fold in roasted macadamias, torn marshmallows, toasted coconut, and optional plum pâté. 

4. Set in the fridge, cut, wrap, and store in a cool, dry area. 

This no-fuss method ensures consistent results and allows for easy scaling across multiple batches. 

Professional Tips for Foodservice Success 

• Customise with seasonal ingredients  

• Wrap and label with festive branding  

• Store in a cool, dry place to maintain texture and appearance 

• Use compound chocolate for ease and efficiency – no tempering required