The Rocky Road of Cuba
Cuban chocolate is different... It's different to the creamy, sweet chocolate we here in Britain know as Cadbury's. It's even different to the luxurious, deep darkness of Lindt's 70% Dark chocolate that I adore, or the flavoured chocolate that gives you that smug feeling of 'I'm not putting anything bad in my body'-ness that is Green and Blacks.
The chocolate that H bought back from a trip abroad was light and almost aerated. It had a dry texture that crumbled, and a taste of pure cocoa. In fact, it really was cocoa in a bar. I know that other places around the world eat chocolate, and it is made differently, but our taste buds have been tweaked with many years of munching, and we couldn't quite get to grips with it.
However, a plan arose...
The Rocky Road of Cuba
150 g chocolate - it doesn't have to be Cuban, of course, and you must decide which is your favourite - dark, milk, white, favoured... It doesn't really matter.
80 g butter
3 tbsp golden syrup
150 g plain biscuits, crushed. I used digestives, but any plain biscuit will do. Crush them in a bag using a rolling pin, but be careful not to crush the bits too small. H ended up adding a few hand broken bits to the mix to make it more 'rocky'.
3 handfuls of mini marshmallows (pink and white look great!).
Melt the chocolate with the butter and syrup in a saucepan, over a low heat.
Add the biscuit and stir in well, making sure the bits are covered in chocolate.
Allow to cool a little before adding the marshmallows, but only so they don't melt away before you get chance to put them in the tin.
Pour the mix into the bottom of a 1lb loaf tin and pop in the fridge for at least 2 hours to set.
After this time, knock the Rocky Road out of the tin*, and then cut into pieces with a sharp knife.
*(If the biscuit mix won't budge, stand it in some tap hot water for a minute or two to loosen it)
Store in an airtight tub. There's no point in giving a time limit - they won't last that long!
Enjoy!
The chocolate that H bought back from a trip abroad was light and almost aerated. It had a dry texture that crumbled, and a taste of pure cocoa. In fact, it really was cocoa in a bar. I know that other places around the world eat chocolate, and it is made differently, but our taste buds have been tweaked with many years of munching, and we couldn't quite get to grips with it.
However, a plan arose...
The Rocky Road of Cuba
150 g chocolate - it doesn't have to be Cuban, of course, and you must decide which is your favourite - dark, milk, white, favoured... It doesn't really matter.
80 g butter
3 tbsp golden syrup
150 g plain biscuits, crushed. I used digestives, but any plain biscuit will do. Crush them in a bag using a rolling pin, but be careful not to crush the bits too small. H ended up adding a few hand broken bits to the mix to make it more 'rocky'.
3 handfuls of mini marshmallows (pink and white look great!).
Melt the chocolate with the butter and syrup in a saucepan, over a low heat.
Add the biscuit and stir in well, making sure the bits are covered in chocolate.
Allow to cool a little before adding the marshmallows, but only so they don't melt away before you get chance to put them in the tin.
Pour the mix into the bottom of a 1lb loaf tin and pop in the fridge for at least 2 hours to set.
After this time, knock the Rocky Road out of the tin*, and then cut into pieces with a sharp knife.
*(If the biscuit mix won't budge, stand it in some tap hot water for a minute or two to loosen it)
Store in an airtight tub. There's no point in giving a time limit - they won't last that long!
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| I hope the Cubans won't mind what I did to their chocolate! |
Enjoy!
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