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- \n500g Milk\/Dark Chocolate mix<\/span><\/div>\n<\/li>\n
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2 tablespoons golden syrup<\/span><\/div>\n<\/li>\n- \n
150g salted butter<\/span><\/div>\n<\/li>\n- \n
100g Marshmallows<\/span><\/div>\n<\/li>\n- \n
150g Turkish delight<\/span><\/div>\n<\/li>\n- \n
100g shelled pistachio<\/span><\/div>\n<\/li>\n- \n
20g freeze dried strawberries\u00a0<\/span><\/div>\n<\/li>\n- \n
200g Clinkers chocolate-chopped\u00a0<\/span><\/div>\n<\/li>\n- \n
sea salt flakes\u00a0<\/span><\/div>\n<\/li>\n<\/ul>\nMethod<\/strong><\/p>\n
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- Line and grease a 22cm ring tin with Parchment paper and set side.<\/li>\n
- For the garnish-reserve some marshmallows, Turkish delight, pistachio, freeze dried strawberries and Clinkers.<\/li>\n
- In a Large bowl, add in the Chocolate, Golden Syrup, and Butter \u2013 melt on a very low heat over a Double Boiler, stir till blended and smooth.<\/li>\n
- 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.\u00a0<\/li>\n
- While mixture is still soft, sprinkle sea salt flakes sparsely, to encrust surface. \u00a0\u00a0<\/li>\n
- Top chocolate mixture with garnishing ingredients, ensuring everything is half embedded into the still soft chocolate.\u00a0<\/li>\n
- Refrigerate to set for at least 6 hours. Best let set overnight. Remove from tin. Decorate wreath with a festive bow.<\/li>\n<\/ol>\n
Tip<\/strong><\/p>\n
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.<\/p>\n\n \n
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![\"Nelly's](\"https:\/\/www.hawthornegarage.com.au\/wp-content\/uploads\/2019\/12\/Nellys-Sweet-Salty-Christmas-Rocky-Road-Wreath-5-906x1024.jpg\")