Mojito Rock Road // The Treat Kitchen Review

26 July 2015


 There is something really magical about traditional sweet shops. I've always had a major sweet tooth (in case you couldn't tell) and as a child I was always pretty disappointed that my pocket money was being spent in a newsagents and not some kind of magical, Willy Wonka-esque place. Even at twenty three, I still get a little bit excited whenever I get to visit a real sweet shop so you can imagine my excitement when The Treat Kitchen sent me some of their sugary goods to try out recently.

Based in Nottingham, The Treat Kitchen provide a traditional sweet shop for the modern shopper, with their range of quirky flavours and packaging. Their family have a long history in local confectionary but wanted to create something special with their store which also has on site fudge kitchen. I was lucky enough to sample a few different treats from them, including pineapple rollers, classic foam bananas and radioactive sours. I also got some jelly beans, and the mint sorbet flavour made it into my rocky road recipe below.



As soon as I saw the jelly beans in the parcel, I knew I was going to be making some kind of rocky road or traybake with them and with mint making a perfect accompaniment to summer cocktails, I couldn't resist getting something a little boozey in their too. Mixed with rich dark chocolate, ginger biscuits and some zesty lime, the rum is subtle, and makes for a really moreish treat. It only takes about ten minutes to make too, but you will need to let it set overnight before you can dig in.

If you want to try some of the Treat Kitchen's sweets you can find them on Wheeler Gate in Nottingham, or you can get them delivered straight to your door with their online shop.


Mojito Rocky Road Recipe


Ingredients
320g dark chocolate
100g of mint jelly beans*
100g mini marshmallows
30ml of strong rum
zest of 2 large limes
130g butter
3 tbsp honey


Fill a small bowl or jar with the marshmallows and pour over the rum. Let sit for approx 5 minutes (too long and they'll start to dissolve) then drain and set both ingredients aside for later.

In a food bag or large bowl, break up the biscuits into small chunks, don't worry if you end up with a lot of crumbs too.

Break the chocolate into a large saucepan along with the butter and honey, heat gently until completely melted then remove from the heat.

Stir in the lime zest, biscuits and a tbsp of the leftover rum. Then add the marshmallows, don't worry if some of them break apart, and pour the whole mixture into a large baking tin. Cool in the fridge overnight then slice and serve alongside a cocktail or two.

*I was sent some samples from The Treat Kitchen via Midlands Food Bloggers for this review. All opinions are my own.

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