Raspberry and rose chocolate wafers
- Preparation and cooking time
- Total time
- + cooling
- A little effort
- Makes 24
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- 150g 70% dark chocolate
- 150g good-quality white chocolate
- 3-4 tbsp freeze-dried raspberriescrumbled
- 3-4 tbsp crystallised rose petals
- 3-4 tbsp pink sugar sprinkles
Nutrition: per serving
- kcal75
- fat4.5g
- carbs8.2g
- fibre0.4g
- protein1g
- salt0.02g
Method
step 1
Line 2 large baking sheets with non-stick baking parchment. Break the dark and white chocolate into pieces and melt separately in heatproof bowls set over pans of barely simmering water. Stir until smooth, remove from the heat and cool slightly.
step 2
Spoon heaped teaspoonfuls of melted chocolate onto the baking sheets, spreading it into discs with the back of the spoon. Scatter with the raspberry bits, rose petals or sugar sprinkles. set aside to cool and harden completely before removing from the parchment with a palette knife. Stored in an airtight container, these will keep for 4–5 days.
