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I just stocked up at the supermarket. It was kind of embarrassing walking around with that much confectionary in my trolley but hey..... my arse didn't get so magnificent by ignoring the confectionary aisle....
I have TNC berry jubes for the white chocolate one and jelly babies for the dark chocolate one (I figure they're the same as snakes but I don't need to cut them).
I'm in a quandary about whether to only use pale tiny teddies for the white or use some chocolate as well. Yes, I'm aware I over-think minor things.
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Do I need to bother with tempering the chocolate? I have no idea where my thermometer is. Probably lost in one of our many moves :(
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That's why i use nestle melts - just melt and go. Sometimes I'll melt Copha to mix in to give it gloss...75g copha for 375g-400g chocolate.
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It's also really good with turkish delight chunks and pistachios. Mmmmmm. Because you can do your own ratios. Also don't be afraid of things like broken tim tams, oreos etc. Or even cereal. I made some once with cornflakes or better yet crunchy nut flakes broken roughly. NOMS!
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mmmmm turkish delight and nuts *drool*
You need to go to bed earlier - 12:03 is too late for a woman who needs to get up and get her children to school mmmkay.
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:hug:
And don't forget sea salt. I know it's weird, but it's divine. One of my favourite things atm is salted caramel. Cannot. Get. Enough.
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I used TD and pistashios....it is pretty good.
I didn't temper the choc, but tasting it, I reckon it would taste better if I had made the effort but meh...still pretty good.
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Electric frypans filled with water, and chocolate in jars is a great easy way to temper chocolate :)
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Here's the Rocky Road recipe I use. I often exchange the milk choc for more dark choc (whittakers dark ghana is amazing!)...It's de-lush-us!
250g dark chocolate, broken into small pieces
250g milk chocolate, broken into small pieces
120g vanilla marshmallows, halved
40g desiccated coconut
140g rose Turkish delight, cut into 2cm pieces
45g glace cherries
90g almonds, roasted and chopped
40g unsalted pistachios
Line a shallow lamington tin with foil or baking paper. Half fill a medium saucepan with water and bring to the boil. Put chocolate into a heatproof bowl over the saucepan, and stir until it melts.
In a separate bowl, mix remaining ingredients together. Pour in melted chocolate and use a large spoon to fold through. Pour into lined tin and refrigerate for 30 mins or until set. Cut into chunks.
YUM!
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Yummy.
I was kind of sad to give it all away. I gave the boys a piece each for their lunchboxes but I only got a few scraps that broke off when I was cutting it..
I never bake because then I have to eat it so it's kind of fun when an excuse to make something sweet comes around.
