I really fancied some chocolate yesterday but it was a tad too warm, so I consulted the Hummingbird Bakery book and decided to merge the fridge cake and rocky road recipes together, with a few alterations, to make a refrigerated gooey rocky road!This recipe is perfect for spring and summer if you fancy chocolate but it is what some people would consider too warm for eating it. This is a sticky, crunchy, sweet and chilled chocolate bar, YUM!
300g milk chocolate
150g white chocolate
200ml golden syrup
x5 digestive biscuits
as many marshmallows as you want
as many raisins as you want
1. Melt the chocolate in the usual way i.e. above a boiling pan of water in a bowl, and add the golden syrup. Keep stirring until melted and take the bowl off the heat.
2. Place on the side and wait 5 minutes for the mix to semi cool down, during this time crunch up 3 of the biscuits in your hand and sprinkle them, the raisins and the marshmallows in to the mix and stir quickly. I say this because you only want the marshmallows to half melt and mix in with the chocolate, this makes it ultra gooey and gives a marble effect.
3. Sprinkle some more raisins, marshmallows and the 2 remaining digestives on top, gently pushing them in to the mix for effect and extra crunch.
4. Place the finished mix into a square container or baking tin and put in the fridge until it is solid. Once it has set, using a bread knife, chop in to squares and serve with a cool drink. In Starbucks rocky road sized slices this can serve about 7-12 people depending on the length and width of your container/tin.