Free Delivery over $50

Fast and free to your door

Exclusive Savings

On your favourite products

Satisfaction guaranteed

145+ five-star reviews

chevron_left chevron_right
Tony’s Chocolonely Easter Bark - Cook & Nelson

Tony’s Chocolonely Easter Bark

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.



  • 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


  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.

Share a picture of your Tony's Chocolonely creations by tagging us on Instagram @cookandnelson or Facebook @cookandnelsonnz.

Leave a comment

Please note, comments need to be approved before they are published.