Dark mango and ginger rocky road recipe
 A classic treat revamped, this rocky road is packed with fruity mango and fiery ginger. It has an amazing truffle-like texture and is great for making in batches and gifting at Diwali time. 300g/10½oz dark chocolate, roughly chopped into small pieces70g/2½oz unsalted butter, plus extra for greasing1½ tbsp golden syrup¼ tsp sea salt flakes100g/3½oz ginger biscuits, broken into chunks50g/1¾oz dried mango, cut into 2cm/¾in pieces50g/1¾oz crystallised ginger, cut into 2cm/¾in pieces60g/2¼oz marshmallows, cut in half if very large 300g/10½oz dark chocolate, roughly chopped into small pieces 70g/2½oz unsalted butter, plus extra for greasing 1½ tbsp golden syrup ¼ tsp sea salt flakes 100g/3½oz ginger biscuits, broken into chunks 50g/1¾oz dried mango, cut into 2cm/¾in pieces 50g/1¾oz crystallised ginger, cut into 2cm/¾in pieces 60g/2¼oz marshmallows, cut in half if very large Method Grease and line a 20cm/8in square baking tin with baking paper. Leave a slight overhang at the sides of the tin so it can be lifted out easily later.Melt the chocolate, butter, golden syrup and salt in a large saucepan over a low heat. Stir gently until everything is melted and well incorporated. Alternatively, place in a microwave-safe bowl and microwave in 30-second bursts, mixing between each burst until everything has melted. Add the biscuits, mango, ginger and marshmallows to the chocolate mixture. Stir well to combine. Transfer the mixture to the tin, level the surface and spread out to the corners. Chill in the fridge for 2–3 hours, or until set. Lift the rocky road out of the tin using the overhanging baking paper and cut into squares using a sharp knife. Grease and line a 20cm/8in square baking tin with baking paper. Leave a slight overhang at the sides of the tin so it can be lifted out easily later. Grease and line a 20cm/8in square baking tin with baking paper. Leave a slight overhang at the sides of the tin so it can be lifted out easily later. Melt the chocolate, butter, golden syrup and salt in a large saucepan over a low heat. Stir gently until everything is melted and well incorporated. Alternatively, place in a microwave-safe bowl and microwave in 30-second bursts, mixing between each burst until everything has melted. Add the biscuits, mango, ginger and marshmallows to the chocolate mixture. Stir well to combine. Melt the chocolate, butter, golden syrup and salt in a large saucepan over a low heat. Stir gently until everything is melted and well incorporated. Alternatively, place in a microwave-safe bowl and microwave in 30-second bursts, mixing between each burst until everything has melted. Add the biscuits, mango, ginger and marshmallows to the chocolate mixture. Stir well to combine. Transfer the mixture to the tin, level the surface and spread out to the corners. Chill in the fridge for 2–3 hours, or until set. Lift the rocky road out of the tin using the overhanging baking paper and cut into squares using a sharp knife. Transfer the mixture to the tin, level the surface and spread out to the corners. Chill in the fridge for 2–3 hours, or until set. Lift the rocky road out of the tin using the overhanging baking paper and cut into squares using a sharp knife.