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Rose Petal Chocolate Coins

Rose Petal Chocolate Coins

Rose Petal Chocolate Coins

1 bunch White roses, unblemished
1Free-range egg white, beaten
100g Caster sugar
1 Orange, zested
50g Pistachios
3T Cardamom seeds, crushed
 
200g White chocolate
100g Dark chocolate
 
Remove the petals from the roses, Place half the petals on a baking tray and pop in the oven to slowly dehydrate at 50°C, about 45 minutes. Allow to cool before crushing slightly.
 
Dip the other half into the egg white before dipping into the caster sugar to coat well. Set aside to firm slightly.
 
Add the orange zest to another baking tray and allow to dry with the rose petals.
 
Melt the white chocolate before spooning some on baking paper into a disk shape. Before the chocolate sets add either some of the candied rose petals or crushed dried petals.
 
Add either the dried orange zest, pistachios or cardamom to the chocolate, switching up the topping to create various versions of the disks. Allow them to set before either packaging or to gift or serve immediately.

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