Rocky Road Salami


Butter 0.125 kg
Belcolade Plain Enrobing | Patisserie 0.300 kg
Golden syrup 0.060 kg
Crushed biscuits 0.100 kg
Mini Marshmallows 0.105 kg
Satin Crème Cake Crumb 0.150 kg
Glace Cherries 0.100 kg
total 0.940


  • Melt the Belcolade Plain Enrobing, butter & golden syrup until smooth.
  • Mix together all ingredients until everything is coated.
  • Deposit 500g of mix onto a length of cling film, roll to form a sausage then chill.
  • Once cold & firm unwrap the sausage & roll in sweetsnow.