Q: What does a Hampstead Baker do when the oven is broken?
A: Experiment with the creation of Rocky Road.
I have long been fascinated by the slabs of chocolatey biscuit treats you often see in the front counters of cafes country-wide. I think this fascination stems from a cafe I frequented during my university years (whose name I forget and extensive googling for which does not locate) which had the widest array of every type of biscuity-slab you might ever possibly find in their window. This being the case, I am surprised to find myself saying I have never until this day attempted to make any of these things. Possibly because they are ubiquitous and why should one attempt to make something so readily available, but probably because no baking is necessary and wherefore art one a Hampstead Baker if one is merely melting and refrigerating? This being said, my oven is broken and so I find myself in the melting and refrigerating stage of sweet-treat making and I must say it is an unexpectedly satisfying activity.
Be warned! Rocky Road is not a cheap creation and the more money you put into the chocolate you use, the better and more delicious your product will be...
You will need: 400g best quality dark chocolate (green and blacks is the best really, let's face it)
100 g mini marshmallows or full sized ones cut in quarters
200g rich tea biscuits
3 tablespoons golden syrup
125g unsalted butter + about 20g more
Buying the ingredients for this recipe is fun as you look pretty much like either someone throwing a child's birthday party or a really useless contestant on Ready Steady Cook.
You do NOT need an oven, but you DO need a hob and a refrigerator.
Crush your rich tea biscuits using a rolling pin. It's good to have a mixture of decent sized bitey bits and some crumbs for textural purposes.
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Fold the biscuits and then the marshmallows using a spatula into the original melted chocolate mix (the one with golden syrup). The mixture won't look beautiful but more like the rocky road surface after which it is named!
Scoop the mixture into a foil lined brownie tray and smooth the surface as much as you can.
Then pour the extra melted chocolate all over the top allowing it to fill in all the ruts and ridges of your ridiculously rocky road. Pop it in the fridge and leave it to chill over night.
The following day, cut your creation into small squares (you may need to dip your knife in boiling water to help you cut through the dense chocolate) and drench in icing sugar. Serve with strong, hot tea to very hungry/sugar craving individuals. It is incredibly rich and gooey and not really for the faint hearted.
Having made my first Rocky Road I am slightly taken aback by what a long process it is to make something so apparently effortless and simple. There may not be very much skill in melting chocolate and stirring in some biscuits, but an element of patience is required (along with foresight) seeing as these have to be made a day in advance to be enjoyed - or at the very least in the morning to be eaten in the afternoon. Equally, for something that manages to cost about a pound in the shops, making these choclate-bars/biscuits/*things* is not an exactly economically viable day to day activity BUT there is something pleasing about having made it from scratch rather than merely consuming it.
Silver Whimsy x