Place the milk chocolate and 100g of dark chocolate in a heatproof bowl and melt over a bain marie.
Break the digestive biscuits into small pieces in a bowl. Do not break them down to much as you want some larger pieces to add texture to the rocky road.
Cut the marshmallows into small pieces. Cutting each one into 8 will work well.
Once the chocolate has melted, remove the bowl from the heat and add the remaining dark chocolate, stirring and allowing it to melt. Add the crushed biscuits, raisins and marshmallows and mix to combine well.
Line a suitable sized baking tin with a double layer of clingfilm and pour the mix in. Cover with clingfilm and refrigerate for at least half and hour.
Remove the tray from the fridge and tip the rocky road onto a chopping board, removing the clingfilm.
Use a sharp knife to cut into sizes you wish. Dip your knife into hot water between each slice to give neater edges. Wipe the knife with a clean tea towel before slicing again. Finish with a dusting off icing sugar to serve.
«This recipe is a typical British style rocky road. For an Australian style take out the biscuits and replace with Turkish delight, glace cherries and peanuts.»