“While rocky road needs, obviously, to have a good crunch to it, it’s important that we don’t neglect chewiness and fruitiness. This is a triple threat,” chef and author John Whaite states matter-of-factly.
“The wafers used here are those discs comprising two very thin biscuits, sandwiched together with an impossibly chewy layer of caramel – they’re sometimes sold under their Dutch name stroopwafel.”
Toffee apple and salted pretzel rocky road
- Baking parchment
- Medium saucepan
- Large mixing bowl
- Cake tin
- 150 g dark chocolate (60–70% cocoa solids), broken into chunks
- 100 g milk chocolate broken into chunks
- 125 g salted butter
- 1 tbsp golden syrup
- 50 g mini marshmallows
- 100 g caramel/toffee wafers (stroopwafel) roughly chopped
- 100 g hazelnuts roughly chopped
- 100 g salted pretzels roughly chopped
- 100 g dried apple roughly chopped
- Line a 20cm square cake tin with baking paper.
- Put both the chocolates, butter and the golden syrup into a medium saucepan and set over a medium-low heat. Stirring frequently, allow everything to melt together into a smooth, chocolatey pool.
- Put all the remaining ingredients into a large mixing bowl.
- Pour the chocolate mixture into the mixing bowl and stir so that everything is evenly mixed and coated in the chocolate.
- Scoop into the prepared cake tin, press down to level and refrigerate for an hour or until set solid. Cut into the desired number and sized pieces.
A Flash In The Pan by John Whaite is published by Kyle Books.
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