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