We love this recipe, and it can be customised using whichever chocolate and sweets you like, literally only takes an hour to prep and most of it is the chilling time in the refrigerator. No baking required whatsoever! Rocky road makes a great family treat for after dinner, pressies for friends presented in beautiful gift bags. Great for bake sales, and well for yourself too. Pairs nicely with a cuppa. A chocolate lovers dream this is! Food for thought: using dark melted chocolate as the overall ingredient is a lot better. As you will be adding milk chocolate, there needs to be a contrast of flavours; otherwise, it will all seem to have one dimension, and this is not what you want. We are adding golden syrup because as you know chocolate once melted sets hard, and slicing and eating the rocky road won't be easy. Golden syrup gives it softness and some elasticity. Use good quality chocolate (the eating kind!) we used Coverture Callebaut, although if it's not readily available, you can use 70% Lindt or Green & Blacks. Equipment: 7"x 7 inch square tin or loose round bottom. We prefer the loose round bottom. Line the bottom and sides of the tin with greaseproof paper. Ingredients:
  • 250g dark chocolate - 70%
  • 120g unsalted butter
  • 30g golden syrup (or corn syrup/honey)
  • A handful of chocolate bars (crunchie, bounty, toffee crisp, picnic, galaxy etc.)
  • 70g biscuits (your favourite - digestives, biscoff, ginger nuts etc.)
  • A handful of mini M&Ms or smarties.
  • 150g White chocolate (any kind)
Method: 1. Over a bain-marie, melt the chocolate, butter and syrup together. Make sure the bowl is not touching the water. 2. Crumble the biscuits, make sure there are some pieces left, you don't want fine crumbs. Cut the chocolate bars up, big or small; it's your choice. 3. Once the chocolate mixture is all melted, reserve some chocolate for later in a different bowl. Allow the mixture to cool. 4. Once cooled, add in the biscuits and chocolates and mix. Pour it into the tin and spread using a palette knife, be sure to get it into the corners. Smooth the surface by patting it down. 5. Chill in the refrigerator for 30mins - 1 hour. 6. Spread the remaining chocolate on top and smooth it with a palette knife. Chill for 3 hours or more. 7. Melt the chocolate over a bain-marie and allow to cool slightly. Remove the rocky road from the tin. Pour the cooled melted chocolate into a piping bag and drizzle over the top. [embed]https://youtu.be/57BLeZ_eOUI[/embed] 8. Spread the m&ms or smarties over the chocolate. It can go back in the refrigerator for further chilling or you can slice it up straight away. rocky road