Chocolate Gravel Road
a crunchy chocolate treat filled with popcorn toasted almonds and buckwheat
Ingredients
- 300 g high quality dark or milk chocolate
- 1/3 cup almonds
- 1/3 cup buckwheat
- 1/3 cup popcorn use ready-made popcorn or make your own according to the packet instructions
Instructions
- Preheat the oven to 180°C and toast the almonds and buckwheat together on a baking tray for ten minutes.
- I like to pop my own popcorn, however you don't need much for this recipe. Perhaps pop a larger quantity to eat fresh and reserve 1/3 cup for the gravel road.
- While the almonds and buckwheat are roasting, melt the chocolate in a double boiler on the stove. (I use a pyrex bowl which rests over, but doesn't touch the saucepan of boiling water).
- Pulse the popcorn, roasted buckwheat and almonds briefly in a food processor, so that it has a coarse 'gravel' texture.
- Stir the gravel mix with a pinch of salt into the melted chocolate, then pour it into a lamington tin, lined with baking paper. Smooth it out evenly with a spatula and set it aside until it's set (about an hour, depending on the room temperature).
- Once the chocolate has set, break it into pieces and store it an in airtight container. The gravel road will keep for a couple of weeks .