Thin Chocolate Discs with Pistachio, Dried Flowers and Sea Salt

These thin chocolate discs make a perfect treat to enjoy with friends and family or make as a gift. Now that Christmas is around the corner they make a fantastic last minute Christmas gift as they are very quick and easy to make. They are also fun to make as an activity with others. You could even change up the toppings and let everyone choose their own and then taste each other’s.

My chosen flavour is a delicious combo of toasted pistachios and sea salt with a touch of fragrant dried edible flowers. The flowers came as a sprinkle from a local shop selling specialty food items but I have also seen them in a large, well-stocked supermarket nearby. You can also find them online, this is the brand I used. But the flower sprinkles are not essential to make tasty chocolates even though they make everything look very beautiful and romantic.

Whatever you choose to top the chocolates with this is a more delicate option to making chocolate bark. I think the small and thin discs have a luxurious feel and if you choose a good quality chocolate you already like the taste of then it can’t go wrong. Have fun making them and enjoy eating them!

Malin x

Thin Chocolate Discs

Makes 12 discs.

INGREDIENTS:

100 g dark chocolate

0,25 cup pistachios

1 tbsp dried edible flower sprinkles, mine was a mix of rose and corn flowers

0,5 tsp sea salt flakes

METHOD:

Place a baking parchment paper onto a large tray or chopping board and clear some room in the fridge where this can go later.

Chop the pistachios into small chunks and set aside for now.

Break the chocolate into small pieces and add to a bowl big enough to cover the top of a small sauce pan.

Pour about an inch of water into said saucepan and place the bowl of chocolate on top of the pot. Bring the water to a simmer and allow it to heat the bowl which in turn allows the chocolate to melt gently. Use a spatula to carefully move the chocolate around once in a while until it is completely melted and smooth.

Use a tablespoon to spoon the chocolate one spoon at a time onto the parchment paper. Leave sufficient room in between each disc so that they don’t float together if they spread a little. Use the back of the spoon to spread the chocolate into a thin disc if it doesn’t float out thin on it’s own. Repeat until you’ve used up all the melted chocolate, it should make about 12 discs using one tablespoon of chocolate per disc.

Decorate the discs with the chopped pistachios, dried edible flowers and sea salt flakes.

Place the tray with the decorated chocolate discs in the fridge for at least one hour to set before serving or wrapping up as a gift.