Nelly’s Sweet & Salty Christmas Rocky Road Wreath

Best prepared a day before.

Ingredients

• 500g Milk/Dark Chocolate mix
• 2 tablespoons golden syrup
• 150g salted butter
• 100g Marshmallows
• 150g Turkish delight
• 100g shelled pistachio
• 20g freeze dried strawberries 
• 200g Clinkers chocolate-chopped 
• sea salt flakes 

Method

1. Line and grease a 22cm ring tin with Parchment paper and set side.
2. For the garnish-reserve some marshmallows, Turkish delight, pistachio, freeze dried strawberries and Clinkers.
3. In a Large bowl, add in the Chocolate, Golden Syrup, and Butter – melt on a very low heat over a Double Boiler, stir till blended and smooth.
4. Once melted and combined, add in Marshmallows, Turkish delight, pistachio, freeze dried strawberries and Clinkers. Fold to combine. Pour into tin and spread till even. Tap a few times to remove air pockets. 
5. While mixture is still soft, sprinkle sea salt flakes sparsely, to encrust surface.   
6. Top chocolate mixture with garnishing ingredients, ensuring everything is half embedded into the still soft chocolate. 
7. Refrigerate to set for at least 6 hours. Best let set overnight. Remove from tin. Decorate wreath with a festive bow.

Tip

For easy release out of the tin, place it in a shallow tray of warm water for 30 seconds. Invert tin to release. Place wreath on a wax paper. Refrigerate to reset for 30 minutes or so.