. I love making Christmas food whether it is baking traditional ginger bread, glazing monstrous 11kg hams or just banging out something chocolate centric. It is the food which really makes Christmas for me, the smells of candied fruit, mixed spice, baked ham and dark rum are just so perfect.
Personally I am not a massive fan of White Christmas or rocky road. However, my sisters both love it so I had to make it for them. It is really simple and there are so many ways you can make it different from the conventional super sweet versions. It looks festive and is very cute as a present in a glass jar.
Here is how I make it:
- 750 g High quality white chocolate
- 200g Turkish delight chopped into 2cm peices
- 100g Pistachios
- 75g Dried Cranberries or marasichio cherries
- 100g Good quality traditional white marshmallows choped into 2cm peices
- 80g toasted shaved coconut
I would recommend that you visit the nut shop at James St markets you will find all kind of tasty bits and pieces to put in them. Make sure that there is plenty of colour variety. I just stuck to the traditional red, white and green for mine.
Then all you need to do line a brownie tin with baking paper. Toast the coconut in a dry pan. Then chop up your chocolate, and melt it slowly over a double boiler until smooth. Then add the rest of your ingredients to the white chocolate, mix well and put into the pan. Make sure you smooth it right to the edges and fill in the corners so that it is all flat. Then, cover with gladwrap and put it into the fridge until it sets (2hrs). Turn it out onto a chopping board and with a hot dry knife cut into equal squares. Ideally these shouldn't be any bigger than two bites in size. These will need to remain in the fridge, the tropics and chocolate don't really get along all to well.