Rocky Mountains


Like so many good things, Crumble No. 2 came about by chance. I embarked on a mission to recreate one of my favourite childhood flavours, and ended up stumbling across another nostalgic delight. Suchard, the gods who created Milka, also do a white chocolate bar with puffed rice called Junior. With it’s uber-happy green dinosaur on the wrapper, we simply referred to it as ‘Dino chocolate’. So when I unexpectedly ended up with white chocolate ganache, and gobbled it by the spoonful, I backed up and added puffed rice to create Dino bites. By then my pulse was already galloping from a hefty sugar dose, so I decided to add peanuts to cut the sweetness of white chocolate and to enliven the mix of crunchiness. I also flavoured the chocolate with honey and rum aroma to add depth. My first attempt ended up in Crumble No. 2 rather than bites as there wasn’t enough chocolate to bind all the crunchiness together. But I stocked up for my second shot, so here they are, my Rocky Mountains.

Rocky Mountains
Prep time
Cook time
Total time
  • 200 g white chocolate
  • 1 tsp honey
  • ¼ +1/8 tsp rum aroma
  • 20 g puffed rice
  • 50 g peanuts, roasted and salted
  1. Roughly chop the peanuts and set aside. Cut the white chocolate into small chunks and place in a metal bowl. Half fill a saucepan with hot water, and put the metal bowl over it, making sure that the bottom of the bowl does not touch the water. Slowly heat the water, ensuring it does not boil. Melt the chocolate and stir until smooth.
  2. Remove from heat, add the honey and rum aroma and stir until fully combined. Add the puffed rice and peanuts and stir until they are evenly coated in the melted chocolate. Spoon the mixture into chocolate moulds or drop rounded teaspoonfuls onto a baking sheet lined with parchment paper. Refrigerate about 15 minutes until the chocolate hardens. Enjoy right away or store in an airtight container for up to two weeks.


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