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with Candied Ginger, Almonds & Rose

recipe from...

While chocolate may not be my dessert love language, I know that many people love ending their meals with it. These bites are just the thing for scratching the itch, but in a much more interesting way thanks to rose petals, candied ginger, and toasted almonds.

4 ounces bittersweet chocolate, chopped

1 tablespoon roughly chopped toasted almonds

1 tablespoon thin 1-inch-long strips candied ginger

1 tablespoon dried rose petals

Maldon salt, for sprinkling

LINE A BAKING SHEET with a Silpat or parchment paper and set aside.

In a medium saucepan, bring a few inches of water to a simmer over medium-high heat. Add the chocolate to a medium heatproof bowl and set the bowl over the

saucepan so it nests a bit into the pan without touching the water. Melt the chocolate, stirring occasionally, until smooth. Remove the bowl from the heat.

Drop teaspoonfuls of the melted chocolate onto the lined baking sheet 2 inches apart. Shake the pan gently back and forth so the spoonfuls of chocolate flatten into coins. Arrange the almonds, ginger, and rose petals decoratively on top and sprinkle with Maldon salt. Refrigerate the coins for 10 minutes to set.

Store the chocolate coins in an airtight container at room temperature for up to 2 weeks.

MAKE IT YOUR OWN: These coins are perfect for changing up the flavor and texture. Dried fruits such as apricots and cherries would also be delicious, as would toasted hazelnuts, pecans, or peanuts.