PINK-SWIRLED PETAL BARK
PREP + COOK TIME 10 MINUTES (+ REFRIGERATION) MAKES 16 PIECES
375g white chocolate Melts pink food colouring
2 tablespoons edible small flowers 1 teaspoon finely grated orange rind 1 teaspoon caster sugar
1 Grease a 25cm x 38cm swiss roll pan; line base with baking paper, extending the paper 5cm over long sides.
2 Place chocolate into a medium heatproof bowl over a medium saucepan of simmering water (don’t allow base of bowl to touch water); stir until smooth.
3 Working quickly, spread chocolate into pan as thinly as possible. Randomly drop food colouring onto chocolate, swirl with a palette knife for a marbled effect. Sprinkle with edible flowers and combined rind and sugar. Refrigerate for 1 hour or until set. Cut bark into 16 pieces to serve.