Unwanted chocolates recipe

I first tasted that from a wonderful sandwich bar near my old office nearly 30 years ago. They used to put glace cherries or nuts into the mix too sometimes.

I Googled the shop and it's still going strong!

www.charlick.co.uk/index.html

I'm a bit confused. I only have unwanted chocolates if they are ones I don't like, I'm not sure I would like them any better all mixed together! Sounds like a waste of dark chocolate and biscuits! I can always find a family member who will take them off my hands anyway so the concept of 'unwanted chocolate' doesn't really exist here either!

It sounds like a fine recipe to try with chocolates I like though!! The addition of glace cherries and nuts sounds good too. I have a large tin of Quality Street that would work very nicely - I feel a cooking session coming on! Does it count as cooking?

That's very similar to something I used to make and we used to call it chocolate heart attack.

I usually make one of these at Christmas to take to friends, or into work before I retired. The Pistachio one is my favourite, you can eat it straight from the freezer!.

Rocky Road

Ingredients
250g/9oz dark chocolate, chopped
150g/5oz milk chocolate, chopped
175g/6oz butter, softened, plus extra for greasing
4 tbsp golden syrup
200g/7oz amaretti biscuits
150g/5oz shelled Brazil nuts
150g/5oz red glacé cherries
125g/4oz mini marshmallows
1 tbsp icing sugar
edible glitter, to decorate (optional)

Method
1. Place the dark and milk chocolate pieces into a heavy-based pan. Add the butter and golden syrup and cook over a low heat to melt and combine.
2. Place the amaretti biscuits into a freezer bag and bash with a rolling pin to make crumbs of various sizes.
3. Place the Brazil nuts into another freezer bag and bash in the same way.
4. Take the pan of melted chocolate mixture off the heat and add the crushed biscuits and nuts.
5. Add the glacé cherries and mini marshmallows. Fold the mixture carefully to coat all of the solid ingredients with the syrupy chocolate mixture.
6. Pour the mixture into a 25cm/10in x 30cm/12in greased and lined baking tray and smooth the surface as much as possible (although it will look bumpy).
7. Refrigerate for two hours, or until firm enough to cut. Dust with icing sugar, then sprinkle with edible glitter if you wish.
8. Remove the block of rocky road from the tray and cut into small rectangles.

Pistachio Chocolate Fudge

Ingredients
350g/12oz dark chocolate, at least 70 per cent cocoa solids, chopped
1 x 397g/14oz can condensed milk
30g/1oz butter
pinch salt
150g/5¼oz unsalted pistachios, shells removed

Method
1. Place the chopped chocolate, condensed milk, butter and salt into a heavy-based pan over a low heat and stir until melted and well combined.
2. Place the nuts into a freezer bag and bash them with a rolling pin, until broken up into some large and some small pieces.
3. Add the nuts to the melted chocolate mixture and stir well.
4. Pour the mixture into a 23cm/9in square tray, smoothing the top with a wet palette knife.
5. Let the fudge cool, then refrigerate until set.
6. Cut into small pieces approximately 3cm x 2cm/1¼in x ¾in. Cutting 7 x 7 lines in the tin to give 64 pieces best achieves this.
7. Once cut, the fudge can be kept in the freezer - there's no need to thaw, just eat straight away.

One of my earliest memories, before sweet rationing ended, is my sister and I spooning condensed milk straight out of the tin, or spread on bread and butter. Sounds disgusting now but we loved it then.