In the Spotlight….. Rocky Road Slice

As we head towards our 5th birthday since opening Dandelion Coffee Shop, now Dandelion and Burdock, we have been reflecting on changes that have happened over the years. Whilst the business has grown and is now a bistro (which has meant various changes and developments to our menu), there are still a few constants and one of those is our popular rocky road slice.

As our regulars know, John is our star baker at D & B and over the years has cooked up many fabulous cakes and slices, experimenting with different ingredients and recipes to come up with the perfect combinations, creating sweet homemade delights that we are proud of and that our customers buy over and over. Rocky Road has always been one of the favourites.

The Rocky Road was invented in Australia in 1853. It was a way to sell confectionary that was spoiled by the long trip to Europe and was disguised in chocolate and locally foraged nuts. The name derives from the ‘The Rocky Road’ that the travellers had to take to the Gold Fields. Thankfully, the rocky road has come a long way since then and our rocky road is made with good quality chocolate, both dark and milk, marshmallows and biscuits. In America rocky road is a popular ice cream flavour.

John prepares a big batch of these ready for the week. This is the recipe we use at D & B. Why don’t you give them a try.

Rocky Road

300g Bourneville Dark Chocolate melted

125g unsalted Butter melted

3 tbsp golden syrup

200g rich tea biscuits

100g marshmallows

 

Melt chocolate in a bowl in the microwave or in a heavy based saucepan.

In a separate bowl melt the butter.

Mix the melted butter, chocolate and golden syrup together.

Crush in the biscuits in the plastic bag and rolling pin (not too much, you want some chunkier crumbs in there too.

Then mix in the biscuit crumbs with the chocolate mix.

Leave to stand for 20 minutes and then mix in the marshmallows (you want the mixture to have cooled enough so that the marshmallows don’t melt when mixed in with the chocolate mixture.

Line a 24cm square tin and push the mixture into the base and corners of the tin.

Place in the fridge to chill for approximately 2 hours or overnight.

Gently take out the ‘block’ and divide with a sharp knife into squares.