Spring Chocolate Bark with Edible Flowers
Make spring chocolate bark with edible flowers & fresh greens. A simple way to repurpose leftovers while enjoying seasonal foraged ingredients.
Equipment
- 1 mixing bowl
- measuring cup
- casserole dish
Ingredients
- 1 large dark chocolate bar
- 6 drops of white chocolate
- 8 pansies or violet petals
- a little lemon zest
- 10 dandelion petals or other spring petals of edible flowers
- 10 lilac flower petals
- 8-10 spruce tips or pine tips
Instructions
- Place all petals and sprouts or greens in a bowl and soak in cold water. Rinse and dry on a towel. Remove the zest from the lemon with a sharp knife..
- Cover a 8 x 8 inch or 9 x 12 inch glass dish with plastic wrap and place the chocolates on it. Melt it in the microwave on pulse mode for 15 seconds at a time. Do not overheat.
- Arrange spruce tips or shoots, white chocolate drops and dried fruits or nuts if you are using them on the hot chocolate. Refrigerate for 2 minutes.
- Arrange the lemon zest and petals on the chocolate. Refrigerate for 30 minutes. Break the bark into small pieces and serve.
Notes
Use whatever chocolate you like. Add white chocolate chips, dark chocolate chips, dried cranberries, raisins, dried apricots or other dried fruit. Dried coconut shavings are also pretty. Add almonds or cashews, pumpkin seeds or sunflower seeds.
Tried this recipe?Let us know how it was!