Chocolate is one of nature’s most chemically perfect foods. Combined Pistachio crunch, Moroccan rose petals and with juicy, explode in your mouth pomegranate flavour you get sweet, sour, bitter, floral and creamy in every bite.
600 grams (20 oz) good quality dark chocolate (60% cocoa or higher), chopped lightly
2/3 cup pomegranate seeds
2/3 cup Farm Fresh Nuts Raw Shelled Pistachio Kernels, chopped
A sprinkling of dried Moroccan rose buds (optional)
Line a clean, dry baking sheet with parchment paper. Add chocolate to a makeshift double boiler, using a bowl over a pot of simmering water. Melt until about half the chocolate begins to look soft and slick, then remove from heat and stir until the chocolate is melted and smooth.
Quickly spread the chocolate onto the baking sheet with a spatula, in a layer about a ⅓-inch thick. Sprinkle liberally with pomegranate seeds, pistachio pieces, and very lightly with petals. Cool to room temperature then tuck it into the freezer for about an hour, then break up into serving-size pieces