As spring blossoms, I find myself incessantly adding nature's bounty to all things edible. The addition of floral aromas with bitter dark chocolate and sea salt is simply divine.
250g 70% Dark Chocolate
5 Drops Lavender Oil
2 Drops Violet Oil
1/2 tsp Flaky Salt
Edible flowers to decorate, I use cornflowers, forget-me-nots, rosemary & violas
Melt 2/3 of the chocolate over a bain marie. Add the remaining 1/3 and stir until melted. This should cool the chocolate enough to temper it. Add the oils and mix through.
Spoon onto non-stick paper in little puddles. Sprinkle over the salt and flowers.
Allow to set before peeling off and wrapping as a beautiful gift