Rose and sour cherry choco­late bark

MAKES 16 PIECES PREP AND COOK TIME 10 MIN­UTES (+ RE­FRIG­ER­A­TION TIME)

Australian Women’s Weekly NZ - - CONTENTS -

270g dark choco­late, chopped

½ cup (70g) hazel­nuts, halved, roasted

⅓ cup (50g) dried cher­ries

¼ cup (4g) dried ed­i­ble rose petals

2 ta­ble­spoons pink choco­late pearls, chopped coarsely

1 tea­spoon Dutch-pro­cessed co­coa

1 Grease a 20cm x 30cm slice pan; line base with bak­ing pa­per.

2 Place choco­late into a medium heat­proof bowl over a medium saucepan of sim­mer­ing wa­ter (do not al­low base of bowl to touch wa­ter); stir un­til smooth. Work­ing quickly, spread choco­late into pan; sprin­kle with hazel­nuts, cher­ries, rose petals and choco­late pearls. Re­frig­er­ate un­til set.

3 Cut into 16 ran­dom pieces. Serve dusted with co­coa. Not suit­able to freeze or mi­crowave.

Rose and sour cherry choco­late bark

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