Cook:
Serves:
Customise the toppings for the recipient – pumpkin seeds instead of the pistachios if someone doesn’t eat nuts; crushed Himalayan pink salt for a lower sodium option and goji berries or freeze-dried raspberries if you can’t find dried rose petals. Children will love some colourful rainbow sprinkles or glittery stars. They keep in an airtight container in a cool place for up to 3 weeks. Tempering the chocolate (by adding cold pieces to the warm, melted chocolate) gives the chocolate a lovely “snap.”
Method
- Line a baking sheet with baking parchment or silicone baking mat.
- Fill a small pan with about 2 cm of hot water and set a heatproof glass bowl on top. Ensure the water isn’t touching the bottom of the bowl – if it so, pour some off. Bring the water to a gentle simmer.
- Break the chocolate into 1cm chunks. Put 100g in your bowl over the simmering water then stir until the chocolate is almost melted with a few tiny lumps remaining. Carefully transfer the bowl to a heatproof surface then add the remaining 50g chocolate pieces. Stir with a silicone spatula until smooth.
- Pour the chocolate onto the prepared baking sheet and spread into a layer about ½ cm thick with a silicone spatula or the back of a large spoon. Scatter with the toppings. Once it has set, brush lightly with the lustre dust using a small, paint brush.
- Leave in a cool place (but not the fridge) until completely set, 1-2 hours.
- Before packaging, carefully separate the sheet of chocolate from its paper or mat, then break or cut into random shards 5 -10cm long, pack and label.
- Tip: If your hands are warm, you may find it easier to do this wearing disposable gloves.
To get more recipes, click here to sign up for our free JC food newsletter.
Support the world’s oldest Jewish newspaper
Ingredients
150g good quality dark eating chocolate
40g slivered pistachios
1 tbsp dried rose petals
1-2 tsp flaked sea salt crystals, such as MaldonGold or silver edible lustre dust