Recipe by Kelly Gibney

This is such a fun explosion of colour, texture and an absolute deliciousness. Perfect for gifting at Easter time or as a playful dessert.

INGREDIENTS:

• 1 x 180g bar Tony’s Chocolonely Dark Chocolate
• 100g Tony’s Chocolonely White Chocolate Raspberry Popping Candy

TO TOP:

• 4 Tony’s Chocolonely Eggstra special easter eggs halved
• Pieces of Tony’s Chocolonely chocolate – roughly chopped, use a range of dark and light flavours
• Handful roasted almonds – roughly chopped
• Handful roasted pistachio nuts – roughly chopped
• 1/3 cup freeze-dried raspberries
• 1/4 cup dried strawberry slices

METHOD:

1. Melt the dark chocolate and the white chocolate (separately) using a double boiler.
2. Pour the dark chocolate onto a large tray lined with baking paper and spread out using a spatula.
3. Dollop the melted white chocolate over the top – about 6 dollops. Use a chopstick or skewer to swirl the white chocolate through the dark to create areas of dark and light with swirls.
4. Scatter the halved eggs on top, followed by the chocolate pieces.
5. Sprinkle over the chopped nuts and lastly the freeze-dried and dried fruit.
6. Place in the fridge for 1-2 hours until firm.
7. Break into pieces. Store in an airtight container.

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