Valentines Day Rose Petal And Raspberry Chocolate Medallions
To make roughly 24 medallions, you will need:
300g of good quality dark chocolate
Waitrose Cook’s Homebaking freeze dried raspberries
Waitrose Cooks’ Homebaking bronze crunch
Waitrose rose petals
Break up the chocolate into pieces and melt in a double boiler, being careful not to let any water or condensation drip into the bowl.
Spoon heaped teaspoons of the chocolate onto the baking sheet, leaving enough space for the chocolate to spread.
Using the back of the spoon or a butter knife, spread the chocolate into small circles. Don’t make them to thin or they will snap when cooled.
Sprinkle on the rose petals, freeze dried raspberry pieces and bronze crunch.
Keep the medallions refrigerated in an air-tight container for up to 2-3 days and keep cool prior to serving
Once cooled, why not package them in tissue paper and a pretty box tied with red ribbon to give to your Valentine. I definitely recommend enjoying these alongside champagne!
Other topping ideas – edible glitter, lustre dust, caramel chunks, crushed confectionary such as smarties, honeycomb, butterscotch chunks, miniature marshmallows, pistachios, dried fruits, crystallised violets or crushed nuts.
Wishing you all a romantic and delicious Valentines!!