Method (rocky road)

1. Grease a star shaped cake tin with coconut oil, making sure to grease every single point. Line the sides of the tin with grease proof paper. This will make it easier for removing the rocky road when ready.
2. Break up the biscuits into small chunks and place into a heat proof bowl, along with the marshmallows. Set aside. TIP: If you’re using large marshmallows, cut them into small pieces.
3. Add the golden syrup, dairy-free iChoc Classic Chocolate and butter in a medium sized saucepan. Heat on low until fully melted. Use a heatproof spatula or wooden spoon to stir the mixture to prevent sticking and burning onto the sides of the pan. Don’t let the mixture burn. The white chocolate has a tendency to go gritty if it’s left in the pan for too long.
4. When ready, pour the melted chocolate mixture over the biscuit and marshmallows. Add in the orange zest and orange extract. Stir to combine, making sure everything is covered in the chocolate mixture.
5. Tip the mixture into the greased & lined tin, compacting it with a spatula. Try to get this as compact as possible, pressing down into the edges. Place into the fridge for 2-3 hours or until fully set.

Method (chocolate ganache)

1. Place the dairy-free cream and iChoc Classic Chocolate into a medium sized saucepan. Gently heat until melted. Stir with a heat proof spatula / wooden spoon to prevent burning. Set aside to cool for a few minutes.
2. Carefully remove the rocky road from the tin. Tip. Turn the tin upside down and knock it with a rolling pin. As this is set chocolate, you might need to run a warmed knife around the edges to loosen it.
3. When its out, place the rocky road star on a wire rack, over a large baking tray. 
4. Pour the ganache all over the star and spread out with a off set spatula. Watch the tutorial here.
5. Once the star is covered in ganache, carefully transfer onto a tray or board lined with grease proof paper and place into the freezer for 5 minutes. 

Method (white chocolate antlers)

1. Add the dairy-free iChoc White Vanilla Chocolate into a heat proof bowl. Fill a medium sized saucepan 1/4 full with water. Place the saucepan on the hob over low / medium heat, and add the bowl on top. This creates a bain-marie. Allow the white chocolate to melt and cool very slightly.
2. Add the melted white chocolate into a heat proof piping bag, and snip off the tip. Pipe antlers onto some grease proof paper then place into the freezer to set. 

Assemble the reindeer

1. Place the rocky road onto a serving plate. Use some melted chocolate to stick on the anters. 
2. Roll two balls of white fondant and two smaller balls of black fondant. Stick the black onto the white. This creates the reindeer’s eyes.
3. Dot some melted chocolate and stick on the eyes.
4. Dot some melted chocolate and press a maraschino cherry into the middle of the rocky road, for the reindeer nose.