Recipe: Punnet Eatery | Photography: Melody Leftus
500g Whittaker’s 50% dark chocolate
175g roasted peanuts
100g dried cranberries
1 cup freeze-dried strawberry slices
10g roasted pistachios, finely chopped
1 cup freeze-dried raspberries
Gently melt chocolate in a bowl over simmering water.
Once melted, fold in your marshmallows, roasted peanuts, dried cranberries and freeze-dried strawberries and mix until well combined.
Pour into a baking paper lined tray (35cm x 25cm). Depending on how thick you want your rocky road, you can put it in a smaller tray for a higher slab.
Sprinkle with the finely chopped pistachios and freeze-dried raspberries.
Allow to set at room temperature for 1–2 hours.
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