Rose Pistachio & Macadamia Chocolate Bark

Ingredients

• Choc Couverture Dark 70.5% 400g / Callebaut 70-30-38-E0-D94 | 67337 | 400g
• Pistachio Kernel | 965 | 250g
• Macadamia Nut Style 4 | 65885 | 250g
• Guerande Sea Salt Flakes | 117888 | 125g
• Edible Dried Flower Rose Petals | 107412 | 12g
• IQF Orange Granulated Zest | 50461 | 500g
• Silicone Baking Paper 33x27cm | 110687 | 100pc

Shop This Recipe

CHOC COUV DARK 70.5% 400G / CALLEBAUT 70-30-38-E0-D94 (#67337)

$21.10

PISTACHIO KERNEL 250G (#965)

$20.50

MACADAMIA NUT STYLE 4 250G (#65885)

$9.90

GUERANDE SEA SALT FLAKES 125G (#117888)

$11.10

Out of stock

IQF ORANGE GRANULATED ZEST 500G (#50461)

$18.60

ORGANIC EDIBLE DRIED FLOWER VIOLA 8G (#107412)

$39.80

SILICONE BAKING PAPER 33X27CM 100PC (#110687)

$7.90

Instructions

• Melt the chocolate in a bowl over simmering water until smooth.
• Line a tray with baking paper.
• Scatter some pistachios and macadamia on the tray.
• Pour over the melted chocolate and spread evenly.
• Top with more pistachios, macadamias, edible flowers and a pinch of salt.
• Leave it to set at room temperature for about 2 hours or in the fridge for 30 minutes.

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