Chocolate Coins with Candied Ginger, Almonds and Rose

Ingredients

• 4 oz bittersweet chocolate, chopped
• 1 tbsp roughly chopped toasted almonds
• 1 tbsp thin 1-inch-long strips candied ginger
• 1 tbsp dried rose petals
• Maldon salt, for sprinkling

Recipe

1. Line a baking sheet with a Silpat or parchment. Set aside.
2. Melt chocolate in a heatproof bowl set over a saucepan of simmering water, stirring occasionally until smooth. Remove from heat.
3. Drop teaspoonfuls of melted chocolate 2 inches apart onto the lined baking sheet. Gently shake the pan back and forth so the chocolate flattens into coins.
4. Arrange almonds, ginger, and rose petals decoratively on top of each coin, then sprinkle with Maldon salt.
5. Refrigerate 10 minutes to set. Store in an airtight container at room temperature for up to 2 weeks.