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Using a serrated knife, cut the top quarter off the cob. Pull away the soft bread from inside the cob, leaving a 1cm thick shell. Reserve top and soft bread for another use. Place cob on an oven tray.
Cook in a moderate oven (180C) for about 10 minutes, or until golden and crisp. Remove. Cool.
Melt chocolate in a heatproof bowl sitting over a saucepan of simmering water, stirring until smooth. Remove.
Using the back of a spoon, spread melted chocolate over the base and around the inside of the loaf. Refrigerate while preparing filling.
To make filling, place chocolate, marshmallows and milk in a large saucepan over a medium to low heat. Stir until melted and smooth. Transfer to a large bowl. Stand for about 30 minutes, or until slightly cooled.
Beat cream in a large bowl with an electric mixer until soft peaks form.
Whisk chocolate mixture until smooth. Using a spatula, fold into cream until combined.
Spoon half the filling into cob. Sprinkle with half the Flake. Spoon over remaining filling. Cover loosely with plastic wrap. Refrigerate for 3 hours, or until filling is set.
To serve, top with softly whipped cream. Sprinkle with remaining flake. Arrange wafer sticks, chocolate mini bars and chocolate-dipped biscuits around cob.