Rocky Road

22 May

Rocky Road is a simple, classic dessert, loved by so many. We are happy to share our recipe, taking it to the next level using the finest Belgium chocolate Callebaut

Ingredients:

125g Unsalted Butter

125g Callebaut 811 Dark Chocolate

125g 823g Milk Chocolate

120g Mini Marshmallows

200g Digestive Biscuits

1 tsp Vanilla

2 tbsp Golden syrup

I added Maltesers too

I also used an 8 and half “by 8 and half” tin

Method:

Using a saucepan add the butter and melt it gently on a low/medium heat, then remove and place to the side.

In a microwaveable bowl add your chocolate and melt in bursts of 30 seconds until completely smooth, be careful not to heat the chocolate too much or it will separate in the butter.

Add golden syrup to your butter and fully mix in.

Break your biscuits into the size you would like, I recommend no larger than an inch and no less than half an inch wide.

Your butter will have now cooled slightly. This is important as butter can become very hot and adding chocolate to this could cause the cocoa solids to separate, preventing you from getting a glossy chocolate.

So now pour the butter slowly into your melted chocolate whilst stirring, add the vanilla and mix this in.

Now add your marshmallows and biscuits and continue to mix these up, also put in any Maltesers or other chocolates/sweets/nuts you would like to use and combine

Pour the mixture into your lined tin ( I recommend lining the sides with parchment paper too), spread it out evenly and then put it into the fridge for a few hours to set properly.

Chop into chunks and enjoy