Parev chocolate polony roll
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In South Africa, polony is a processed meat sausage much like wurst. When I first demonstrated this recipe, everybody thought I was going to pour chocolate over a meat polony. I could think of nothing worse, but they thought I might be offering them my own “polony glaze”. Actually, all I did was name the dish after the sausage’s shape. If you cannot find white parev chocolate then use dark.
150g brown sugar
60ml golden syrup
62g parev margarine
100g dark chocolate (parev)
100g white chocolate (parev)
1 tbsp peanut butter
1 tsp vanilla essence
140g toasted coconut or plain marshmallows
125g-150g coarsely crushed digestive biscuits
100g toasted hazelnuts, roughly crushed
12-14 glace cherries, roughly chopped
Place sugar, margarine and syrup in a pan and melt over low heat on the stove.
Once the sugar has dissolved, remove from heat and add the dark chocolate, 50g of the white chocolate, peanut butter, vanilla and marshmallows.
Stir until well combined. If the chocolate hasn’t melted return it to the heat for 30 seconds bursts until melted.
Mix in the roughly chopped biscuits, crushed hazelnuts and glace cherries.
Roll out a piece of baking paper and spoon the mixture evenly along the length of the paper. Fold the paper over the mixture and start rolling it into a polony shape.
Melt the remaining white chocolate in a double boiler or microwave then drizzle over.
Refrigerate immediately and allow to set for a few hours. It can harden too much in winter so take it out the fridge an hour before serving.
Slice into 1 cm rounds and serve.
Sharon Lurie’s ‘Celebrating with the Kosher Butcher’s Wife’ is published by Struik at £18.54