Roast the nuts in a frying pan, but do not let it burn. Then let it cool well and then cut into suitable sizes with kitchen scissors.
If the marshmallows are big, cut into 1cm cubes.
Put the finely chopped chocolate into a heatproof bowl. Microwave or use a double broiler to melt.
Add the cocoa powder. Mix until it's no longer floury.
Add the nuts and marshmallows into the bowl. Mix together with the chocolate.
Pour the mixture into the mold lined with parchment paper.
Microwave for 30 seconds to soften the chocolate. Tap the base to eliminate air pockets. Pusy with the back of a spoon to fill in gaps.
Cover with plastic wrap etc., rest for more than 1 hour in the fridge to set. I use a tupperware lid. Cut it into any size and it's all finished.
Keep in fridge, bring to room temperature before serving. Enjoy the chocolate as it melts in your mouth, the crunchiness of nuts and the thickness of marshmallows.
I wrote "milk chocolate" for adding cocoa powder. Use any chocolate you like, such as bitter or dark chocolate.
Story Behind this Recipe
The chocolate with marshmallows was so delicious, so I re-created it. It has a rich and extravagant flavor because I add all types of nuts.
I use 5 sheets of 60 g "Morinaga" milk chocolate bars. Adding cocoa powder enriches the cacao taste. You don't have to add it. I use walnuts, peanuts, almonds, cashew nuts and pistachios. Adjust the amount of nuts and marshmallows.