PINK-SWIRLED PETAL BARK

PREP + COOKING TIME 10 MINUTES (+ REFRIGERATION)

375g white chocolate melts Pink food colouring

2 tbsp edible small flowers 1 tsp finely grated orange rind 1 tsp caster sugar

Grease a 25cm x 35cm Swiss roll pan.

Line with baking paper. Place chocolate in a medium heatproof bowl; stir over a medium saucepan of simmering water until smooth (don’t let water touch the base of the bowl). Working quickly, spread chocolate onto the tray as thinly as possible; randomly drop food colouring onto the chocolate and swirl with a palette knife for a marbled effect.

Sprinkle with edible flowers and combined rind and sugar. Refrigerate until set. Break bark into pieces to serve.