Egg-cellent Easter recipe for chocolate lovers

APRIL is Easter and whether you observe the holiday or not, it’s a great opportunity to eat chocolate.

Therefore, for this month’s monthly tip, we have all your chocolate needs covered with a delicious Easter egg rocky road recipe from Good Food and some interesting chocolate facts.

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Chocolate fact #1:

Did you know, chocolate is the only edible substance to melt at 33°? This special melting point is just below body temperature, which is why chocolate easily melts on your tongue.

Chocolate fact #2:

Cocoa and cacao are the same thing, it’s all the one bean.

Chocolate fact #3:

The tree, that cacao beans grow on is an evergreen variety from the Malvaceae family, which includes other varieties such as cotton and okra, making part of chocolate a vegetable, sort of.

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Chocolate fact #4:

At the height of the Aztec civilisation, the cacao bean was valued so highly they used it as a currency.

Chocolate fact #5:

It apparently takes around 400 cacao beans to make nearly half a kilogram of chocolate.

All that said, get ready for a chocolate eggs-plosion with this incredibly delicious-looking (and obviously tasting) Easter egg rocky road.

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Easter egg rocky road

• Ingredients:
• 3 cups Easter eggs (assorted)
• 500g milk chocolate
• 1½ cups marshmallows, chopped
• ½ cup salted peanuts, chopped
• 1 cup fine desiccated coconut

Method:

• Using a 25cm x 16cm cake tin, grease and line it with baking paper.
• In a heat-proof bowl over a saucepan of simmering water, melt the chocolate by stirring until smooth. Set aside to cool slightly.
• In a bowl, combine the remaining ingredients reserving ¾ of a cup of Easter eggs to decorate.
• Pour melted chocolate into the bowl and stir gently until other ingredients are evenly coated.
• Spread the mixture on the baking tray before scattering the remaining Easter eggs over the top.
• Set aside until set or place in the fridge to harden.
• When ready, turn out onto a cutting board and using a hot knife, cut into chunks.
• This can be stored in an airtight container in the fridge for up to two weeks.

Egg-cellent! Enjoy 🙂