Rocky Road Flavour Hot Chocolate

Images

Rocky Road Flavour Hot Chocolate

Details

331
Item No. 304261
£6.50

Out of stock

Add to cart options

Product Actions

In Stock

Code: 304261

Additional Information

  • Description

    The name Rocky Road harks back to the gold fields of Australia, where prospectors crunched through chocolate, biscuit and marshmallows as they sieved for their fortune. Gold rush soon became sugar rush as the recipe went global – it's since become a pure slice of Americana, appearing as an ice cream, cupcakes and... pizza. We'll stick to our famous hot chocolate, thanks.

    This Whittard all-time favourite combines classic flavours of marshmallow and milk chocolate with those of toffee, cherry, raisins and sultanas. A British twist which takes the road less travelled...

    Weight: 350g

  • Ingredients

    Sugar, Cocoa (38%), Dextrose, Flavouring, Salt. Contains Cocoa solids 38% minimum.

    Suitable for vegetarians.
    Blended and packed in the UK.
    Contents may settle in transit.
    Store in a cool dry place.

    Nutritional Facts Per 100g Per 20g as sold
    Energy (kJ) 1658 332
    (Kcal) 394 79
    Fat 8g 2g
    of which saturates 5g 1g
    Carbohydrates 66g 13g
    of which sugars 59g 12g
    Protein 8g 2g
    Salt 0.5g 0.1g
  • Reviews

Recipe: Rocky Road Biscuits

Ingredients:

140g plain flour

50g self-raising flour 40g Whittard Rocky Road hot chocolate powder

60g granulated sugar

80g finely chopped glacé cherries

62g unsalted butter cut into cubes, softened

62g golden syrup

Half a large egg, lightly beaten

Melted chocolate or royal icing to decorate

Method:

Preheat the oven to 170°C (150-160°C fan).

Sift the flours and Rocky Road hot chocolate powder into a large bowl.

Stir in the sugar, then add the cherries and mix until fully coated.

Rub the butter lightly into the dry mixture with your fingertips until it resembles fine breadcrumbs.

Make a well in the centre of the mixture and add the egg and golden syrup, stirring to combine. Once the mixture starts to come together, use your hand to knead the mixture into a soft dough.

Roll out the dough between two sheets of parchment to a thickness of about 5mm. Chill for at least 30 minutes.

Once the dough is firm, cut it into heart shapes. Carefully lift the hearts from the parchment – you may need to use a palette knife – and place on a lined baking tray. Using a sharp knife, cut a small rectangle from the pointed end of each heart: this will let you slot the biscuit onto the rim of your mug or glass.

Bake for 12-15 minutes until just beginning to darken.

Let the biscuits harden slightly on the baking tray for a few minutes, then transfer to a wire rack. When the biscuits are cool, decorate them to your heart’s content. (See what we did there?)