![]() ![]() Using white chocolate meant you could basically see the biscoff in the chocolate, but I’m sure it would also work with milk chocolate and dark chocolate. This makes the rocky road slightly softer so that its not rock solid compared to when you just use chocolate, and it gives a sweet biscoff flavour. As I mentioned about, I tried using a white chocolate & syrup base to this, and it didn’t work… so hows about melting Biscoff into it?! Oh yes! The idea of having a Biscoff Rocky Road was just amazing.Īs I have explained, rocky road addiction, and Biscoff addiction, so marrying them both together is just YES. I have a slight addiction to biscoff stuff, with already having SEVEN biscoff related recipes on my blog, I think this is also obvious. In my Oreo Rocky Road I also used white chocolate but as I only really used this, it is quite hard setting rocky road but sometimes people like that! However, as I wanted and have been asked what feels like over a thousand times to create a Biscoff Rocky Road, I knew some delicious experimenting would be involved I have found that if I use golden syrup when I use white chocolate it tends to split, or just go a bit weird, and I don’t know if its me doing something wrong, but I tried it with this and it happened again, so I’m going to hope its normal! In my other rocky road recipes I have tended to use a combination of chocolate, golden syrup and butter to make the base chocolatey mix of the rocky road, apart from when I use white chocolate. Something about the marriage of chocolate, marshmallows, biscuits and any other bits I have also added in is just heaven to me. But can you blame me though? I adore rocky road and I always have done. I obviously have a bit of an obsession with rocky road, this being my sixth rocky road traybake related recipe, and also having two cheesecake’s, cake, fudge, and cupcakes related to the delicious treat as well. Please see my disclosure for more details!*Ī Sweet, Chocolate, and Crunchy Biscoff Rocky Road with Lotus Biscuits, Mini Marshmallows, and even more Biscoff!
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