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 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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