Easter is the perfect time to revisit the original chocolate cob loaf recipe

Easter is the perfect time to revisit the original chocolate cob loaf


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Accept no substitutes.

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When the Wellington Times first reported on the upcoming Cob Loaf festival back in 2017, we wanted to enter a cob but we weren’t sure how we could enter a winning cob loaf considering the competition that would arrive.

Wellington Times journalist, Elouise Hawkey flexed her creative muscles and came up with what would become a people’s choice favourite at the Wellington COB Loaf festival – the dessert cob.

We posted a photo on Facebook that quickly went viral and ever since we’ve 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

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)
  • Marshmallows
  • Raspberry lollies (or, again, your favourite candy. Like bananas)
  • Caramel sauce
  • Crunchie/honeycomb

Method

  • 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
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