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5 minutes

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5 minutes

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5 minutes

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20 minutes

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25 minutes

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20 minutes

Dark chocolate praline shards with crushed sugared rose petals

1 hour

Dark chocolate praline shards with crushed sugared rose petals

By Abigail Donnelly

Serves 4 boxes

Difficulty Easy

Prep Time 20 minutes

Cooking Time 1 hour

Ingredients

24 pink rose petals
1 free-range egg white, beaten
1 cup caster sugar
½ loaf ciabatta, torn
200 g sugar
4 x 100 g dark Lindt chocolate

Method

Preheat the oven to 100°C.
Dip the rose petals into the egg white and coat generously in caster sugar. Dry out on a baking tray in the oven for approximately 1 hour, then remove and turn the oven up to 200°C.
Place the bread on a baking tray and toast in the oven until golden. Remove and set aside to cool, then grind into coarse crumbs.
In a saucepan over a medium to high heat, melt the sugar and allow to caramelise.
On a silicone pad or greased baking sheet, carefully pour the caramel over the breadcrumbs and leave to set.
In a blender, process into fine crumbs.
Melt the chocolate in a glass bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water or the chocolate will burn).
Once melted and smooth, fold in the caramelised breadcrumbs and spread over a silicone pad or baking sheet. Crush the dried rose petals, sprinkle over the chocolate and leave to set.
Crack into large shards and pile into a box lined with delicate tissue paper.

Cook’s note: You can replace the crushed rose petals with crushed pistachio nuts or toasted coconut.

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Dark chocolate praline shards with crushed sugared rose petals

Ingredients

Method