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Photo of Pistachio, cranberry and rose petal bark by WW

Pistachio, cranberry and rose petal bark

9
Points®
Total Time
15 min
Prep
10 min
Cook
5 min
Serves
8
Difficulty
Moderate
Add edible rose petals to these classic flavours for a light dessert or even homemade gifts for guests!

Ingredients

Dark chocolate chips

200 g, or melts

Pistachios

2 tbs, finely chopped

Dried cranberries

2 tbs

Rose petals

20 g, dried

Instructions

  1. Line a large baking tray with baking paper. Place the chocolate in a small heatproof bowl over a saucepan of simmering water (don’t let the water touch the base of the bowl). Stir chocolate with a metal spoon for 5 minutes or until melted.
  2. Pour chocolate over the lined tray. Use the back of a spoon to spread to a 25 x 35cm rectangle. Sprinkle evenly with pistachio nut kernels, cranberries and rose petals. Set aside for 1 hour or until set.
  3. Break into large shards. Package in cellophane bags and tie with ribbon.

Notes

TIP: Dried rose petals or buds are available from Herbies, from some delicatessens, greengrocers and specialty food stores (such as Essential Ingredient). You can use silver cachous or toasted flaked coconut instead.

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