Wellington Times journalist, Elouise Hawkey flexed her creative muscles and came up with what would become a peoples choice favourite at the Wellington COB Loaf festival – the dessert cob.
We posted a photo on Facebook that quickly went viral and ever since weve been flooded with people sending us screenshots of other pages and companies trying to emulate the glory that is the chocolate cob loaf.
So in the spirit of Easter, the recipe for the original – and best – chocolate cob has risen again to save your long weekend.
Recipe and method below
Easter is the perfect time to revisit the original chocolate cob loaf recipe
The beautiful finished product.
The list of secret ingredients.
Before the cut.
The plate was absolutely demolished.
Before the carnage.
DREAMS DO COME TRUE
Is there anything better than Nutella?
THE DESSERT COB LOAF
- Double choc choc chip cob loaf (think of it as a big hot cross bun)
- Nutella or your favourite spread of choice (peanut butter perhaps)
- Raspberry lollies (or, again, your favourite candy. Like bananas)
- Caramel sauce
- Cut the inside of the loaf open and pull the insides into small pieces
- Mix Nutella, cut up marshmallows and the raspberry into the nutella and pour into the cob
- Cut up or crush a crunchie chocolate bar and sprinkle on top
- Drizzle the caramel sauce over the entire cob loaf with a large spoon
- Dip and be sent to heaven