Pistachio, cranberry and rose petal bark
dark chocolate chips
200 g, or melts
2 tbs, finely chopped
20 g, dried
- Line a large baking tray with baking paper. Place the chocolate in a small heatproof bowl over a saucepan of simmering water (don’t let the water touch the base of the bowl). Stir chocolate with a metal spoon for 5 minutes or until melted.
- Pour chocolate over the lined tray. Use the back of a spoon to spread to a 25 x 35cm rectangle. Sprinkle evenly with pistachio nut kernels, cranberries and rose petals. Set aside for 1 hour or until set.
- Break into large shards. Package in cellophane bags and tie with ribbon.