Pistachio, cranberry and rose petal bark
Add edible rose petals to these classic flavours for a light dessert or even homemade gifts for guests!
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.
TIP: Dried rose petals or buds are available from Herbies, from some delicatessens, greengrocers and specialty food stores (such as Essential Ingredient). You can use silver cachous or toasted flaked coconut instead.