• Choc Couverture Dark 70.5% 400g / Callebaut 70-30-38-E0-D94 | 67337 | 400g
• Pistachio Kernel | 965 | 250g
• Macadamia Nut Style 4 | 65885 | 250g
• Guerande Sea Salt Flakes | 117888 | 125g
• Edible Dried Flower Rose Petals | 107412 | 12g
• IQF Orange Granulated Zest | 50461 | 500g
• Silicone Baking Paper 33x27cm | 110687 | 100pc

• Melt the chocolate in a bowl over simmering water until smooth.
• Line a tray with baking paper.
• Scatter some pistachios and macadamia on the tray.
• Pour over the melted chocolate and spread evenly.
• Top with more pistachios, macadamias, edible flowers and a pinch of salt.
• Leave it to set at room temperature for about 2 hours or in the fridge for 30 minutes.