Christmas Gingerbread Rocky Road
Ingredients
Bottom Half
- 200g milk chocolate
- 100g dark chocolate
- 100g crushed gingerbread (see note 1)
- 50g dried cranberries
Top Half
- 250g white chocolate
- 3 crushed candy canes
Matcha Swirl (see note 2)
- 85g white chocolate
- 1 teaspoon matcha
Decoration
- I used broken pepparkaka, candy canes, red and green candy, small silvery balls and sprinkles (see note 3)
Instructions
- Line a square tin with baking paper or tinfoil (the larger the tin, the thinner the rocky road - mine was a little larger than 8x8 inches).
- Melt the milk and dark chocolate together in a bain marie (or double boiler). When melted, throw in the pepparkaka and cranberries and stir to combine everything. Pour into the prepared pan, smooth over and pop in the fridge until set (about an hour).
- For the top, melt the white chocolate and then stir in the crushed candy canes. Pour over the hardened chocolate.
- Lastly, melt the remaining white chocolate and stir in the matcha. Swirl into the other white chocolate, creating a nice pattern. Throw over your toppings then pop in the fridge to set completely before cutting into squares. Enjoy!
Notes
I use grams to measure my ingredients because I believe scales are the most accurate way to measure ingredients.
- I used homemade pepparkakor but you can use any kind.
- You can omit this stage, if you prefer. Alternatively, add a touch of green coloring instead of the matcha.
- Top your rocky road with literally anything you like. My choices are just a suggestion.