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Chai Spiced Rocky Road Bark! Traditional chai spices blended through dark chocolate and combined with coconut, hazelnuts and dried cranberries. Sprinkled with mini marshmallows and a dusting of cocoa powder, yay!

Chai Spiced Rocky Road


  • Author: Wholesome Patisserie
  • Prep Time: 15min
  • Cook Time: 5min
  • Total Time: 20 minutes
  • Yield: Serves: 4-6

Description

Traditional chai spices blended through dark chocolate and combined with coconut, hazelnuts and dried cranberries. Sprinkled with mini marshmallows and a dusting of cocoa powder, yay!


Scale

Ingredients

  • 400g dark chocolate of choice, broken into squares
  • 1/3 cup (40g) desiccated coconut
  • 1 1/4 tsp ground cardamom
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/4 tsp ground ginger
  • 1/3 cup (60g) whole raw hazelnuts, roughly chopped
  • 1/3 cup (50g) dried cranberries
  • 60g small marshmallows cut in half or mini marshmallows

Instructions

  1. Line a 9” x 12“ rectangle baking pan with parchment paper, set aside.
  2. Prepare a double boiler with a heat proof mixing bowl over simmering water.
  3. Add dark chocolate to the bowl and gently melt, stirring occasionally.
  4. Once chocolate is completely melted and smooth, reduce heat to low and stir through coconut.
  5. Add cardamom, cinnamon, cloves and ginger. Mix until well combined.
  6. Stir through chopped hazelnuts and cranberries.
  7. Pour into lined pan, spreading out evenly.
  8. Sprinkle over halved marshmallows (or mini marshmallows if using). Pressing them into the chocolate slightly.
  9. Dust a light layer of cocoa powder over the top.
  10. Refrigerate for 1-2 hours or until completely hardened.
  11. Remove from pan and allow to sit at room temperature for 10 minutes. This will soften the chocolate slightly, making it easier for you to slice through.
  12. Cut into squares and enjoy!

Notes

Store in an airtight container, refrigerated, for 1 week – 10 days.