An incredibly indulgent rocky road. Fun to make, experiment with different flavour variations and try not to finish it all in one sitting!

250g Valrhona dulcey
50g hazelz roast hazelnuts, roughly chopped
75g white marshmallow, chopped
40g Valrhona dark chocolate pearls
40g chocolate puffed rice

Chocolate puffed rice
2 ½ cups rice puffs
1 – 2 tbsp Valrhona cocoa
1-2 tbsp Escuminac Great Harvest Dark Maple Syrup
1-2 tbsp olive oil

Melt the Valrhona dulcey in a bowl over a double boiler. Make sure that you do not overheat. Add the rest of ingredients.

Line a 10 x 15cm tray with baking paper.

Pour mixture into the tray, place a piece of baking paper over the top and press to smooth mixture out evenly. Set in the fridge for at least 2 hours or overnight.

Remove the rocky road from the fridge for 1 hour before chopping as this makes it easier to cut into small pieces.




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