Rose, Raspberry & Pistachio Raw Chocolate Florentines

 

FOR THE CHOCOLATE

100g CHOC Chick Cacao Butter
6 tbsp CHOC Chick Cacao Powder
3-5 tbsp maple syrup
1 tsp rosewater
1 pinch salt

FOR THE FLORENTINE

3/4 cup flaked almonds
3/4 cup shelled pistachios, crushed
1/4 cup dried cherries, chopped
3 tbsp dried raspberry pieces
2 tbsp maple syrup
1 pinch dried edible rose petals
1 pinch salt
12 fairy cake cases

1. Heat a small pan of water on a medium heat.
2. Place a glass bowl on top to gently melt the cacao butter. Once the cacao butter has melted stir in the rest of the ingredients.
3. Divide the chocolate between 12 fairy cake cases (approx. 2 tbsp.) and set aside
4. Once cooled refrigerate the chocolates to firm up.

FOR THE FLORENTINE

1. Place the almonds, pistachio, cherries and maple syrup into a pan. Place over a medium heat to allow the syrup to caramelize. Stir well to prevent sticking.
2. Once the syrup has caramelized remove from the heat and stir in the dried raspberries and rose petals.
3. Divide the mixture between each of the chocolates (approx. 1 tbsp.), and press down to make the ‘Florentine’ flat.
4. Set to one side and allow the Florentine mix to cool, and harden.