In a moment of madness earlier this year I quit my job and signed up for a chef's training course! It's an intensive six month course starting in January and at the end of it (assuming I'm not a total duffer) I'll get my Cordon Bleu diploma. I've chosen to train at Tante Marie in Woking as I loved the atmosphere of the school; it is small, friendly and has a warm, homey feeling. At the moment I'm fluctuating between scared and excited (especially as we don't know how my allergies are going to react to the cooking and eating) but ultimately it is going to be an incredible six months.
Meanwhile I leave you with a very grown up version of Rocky Road that everyone with a sweet tooth will love.
I wish you all a very merry Christmas.
- 90 grams unsalted butter
- 3 tablespoons golden syrup
- a pinch of sea salt flakes
- 200 grams milk chocolate* - broken into chunks
- 200 grams 70% cocoa dark chocolate* - broken into chunks
- 150 grams chocolate chip cookies - broken into small pieces
- 175 grams marshmallows - chopped into small pieces
- 50 grams dried sour cherries
- 50 grams dried cranberries
- 50 grams dried blueberries
- Grease a loose bottomed square baking tray approximately 20 centimetres in length.
- Place the butter, golden syrup and salt in a medium sized saucepan and melt on a low heat. Stir to ensure a smooth consistency and then remove from the heat.
- Meanwhile place both the milk and dark chocolate in a bowl over a pan of simmering water. Don’t let the water touch the bowl. By keeping the bowl away from the water you are using indirect heat to melt the chocolate and this will reduce the chances of the chocolate burning. Stir constantly until all of the chocolate has melted.
- Immediately add the melted chocolate to the pan with the melted butter and syrup and stir well.
- Then add the broken cookies, chopped marshmallows, cherries, cranberries and blueberries and stir again.
- When all of the ingredients are fully combined pour the mixture into the greased baking tray. Smooth down the top and then leave to cool for 30 minutes.
- Now cover with cling film and place in the fridge for at least three hours.
- When the mixture has set, carefully remove from the baking tray and cut into 1 inch squares.
- Store in the fridge until you are ready to serve.