Rocky Road Salami


Butter 0.125 kg
Belcolade Plain Enrobing 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.