Grown Up Rocky Road!

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This week was Pastry Week again on The Great British Bake Off. I decided not to obey the theme while planning my contribution. I stumbled across a recipe for Tropical Chocolate Shards in the October Issue of the Sainsbury's Magazine, which I decided to adapt. It's a nutty, fruity, boozy, chocolatey delight and went down a treat with some vanilla ice cream!

 INGREDIENTS 
100g sultanas
2 tbsp dark rum
100g hazelnuts, roughly chopped
100g unsalted butter
2 tbsp clear honey
100g unsulphured dried apricots, chopped
100g coconut cookies, crushed 
100g milk chocolate, chopped
300g dark chocolate, chopped 

 METHOD
1. Preheat the oven to 170 fan. Put the sultanas and rum in a small bowl and leave to soak. Put the hazelnuts on a baking tray. Toast them in the oven for 10 minutes and then leave them to cool.
2. Put the butter, honey and chocolate in a bowl and set over a pan of simmering water. Stir until melted together. Mix in the cookies, apricots, toasted nuts, sultanas and rum. 
3. Spoon into a 20x20cm square dish. Chill overnight.
4. Take out of the fridge and set aside for 5 minutes. Use a large, sharp knife to cut into shards.

The recipe says to cut into 30 pieces, however I made mine a lot smaller! I have just eaten a piece and they are very very yummy. I encourage you to make this! Feel free to adapt the recipe yourself and use your favourite nuts, cookies and dried fruit! If you do, please send me a photo or leave a comment! X Bo

Comments

  1. Vegan Delights21 May 2022 at 23:11

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