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Chocolate Bark- Salad de fleurs

Fine dark chocolate and a delicate mixture of Marigold, Cornflowers and Rose creates a delightful combination.

Makes about 10 portions

15-30 minutes

LINDT DESSERT Premium Dark

Ambitious

Ingredients

  • 180g LINDT DESSERT Premium Dark
  • 15g Salad de fleurs, Dried mixed edible flowers
  • 20g Cocoa nibs 
  • Little Gold dust 

Adding some nuts or a touch of spice such as ground vanilla can add a majestic touch.

Directions

  • 1

    Gently

    • Melt and temper the chocolate.

  • 2

    Spread

    • Onto a baking paper lined tray using a palate knife. Spread to about 3mm thickness.

  • 3

    Lightly

    • Sprinkle the entire sheet with the dried flowers, cocoa nibs and gold dust.

  • 4

    Place

    • In the fridge to set.

  • 5

    To serve

    • Break into chunks or alternatively cut into shapes.

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