Break the chocolate into small pieces and place in a glass bow with cardamom.
Set the bowl over a saucepan a third filled with water and turn to high heat.
Bring water to the boil then turn off, allowing the residual heat to melt the chocolate. Stir with a spatula for even melting.
Prepare a 20cm square cake tin by lining with baking parchment.
When chocolate is melted, stir through the nuts and Turkish delight until well combined.
Pour into the prepared tin and refrigerate for 4 hours until firm.
Cut into desired size pieces.
Using a small sieve, dust the rocky road with spice dust before serving.