The first advice given to aspiring writers is usually ‘write what you know’. I’m never sure if that’s sound or not, but I’ve always told aspiring cooks that the best way to start is by making something that you like to eat. I think you’re more likely to invest in the process if you’ve got a vested interest in the results.
That said, last week I went completely against the grain and made something that I had no interest in eating. I thought about the target market at the gala (mostly children) and mixed white chocolate, cranberries, broken biscuits, nuts and marshmallows together with reckless abandon.
It turned out my instincts were right on target – well, sort of. My slabs of white chocolate rocky road sold out in no time, mostly to women in the 30-45 age bracket. And despite the fact I don’t like white chocolate or marshmellows, I couldn’t stop eating it either.
White chocolate rocky road
I more or less made this up as I went along – though wrote things down, just in case it was a success. I’m sure you could use dark chocolate, but there’s hardcore of white chocolate fans out there and boy, they really love it when you cater to their secret need. Before you make your shopping list, please note that there are three measures of white chocolate – I used white chocolate melts for the top because they are whiter and easier to melt than normal white chocolate, which can seize up if you don’t treat if very gently. I used the new Whittakers raspberry white chocolate to scatter over the top, but you can go for broke with whatever variety you like.
250g white chocolate, broken into pieces
100g butter, diced
3 Tbsp golden syrup
100g plain sweet biscuits, crumbled into pieces (not too small)
100g marshmallows, cut in half
100g dried cranberries
100g whole almonds
175g white chocolate melts
100g white chocolate – for decoration (white or dark, your choice)
Line a tin, about 20 x 30cm, with baking paper.
Put the white chocolate, butter and golden syrup in a large pot and melt over very gentle heat. Keep a close eye on it – as soon as the chocolate looks soft, remove the pan from the heat and stir well. Set aside to cool slightly, then tip in the biscuits, marshmallows, cranberries and almonds. Stir well, then pack into the prepared tin. Put in the fridge to set and leave for at least an hour, or until it feels firm.
When it – or you – are ready, melt the chocolate melts and drizzle them attractively over the top. Scatter some more white chocolate over the top. Leave to set, then cut into bars and store in an airtight container in the fridge.
Have a great weekend, everyone. Hope the sun is shining – or the heating is working – wherever you happen to be spending it.