- 24 pink rose petals
- 1 free-range egg white, beaten
- 1 cup caster sugar
- ½ loaf ciabatta, torn
- 200 g sugar
- 4 x 100 g dark Lindt chocolate
Preheat the oven to 100°C.
Dip the rose petals into the egg white and coat generously in caster sugar. Dry out on a baking tray in the oven for approximately 1 hour, then remove and turn the oven up to 200°C.
Place the bread on a baking tray and toast in the oven until golden. Remove and set aside to cool, then grind into coarse crumbs.
In a saucepan over a medium to high heat, melt the sugar and allow to caramelise.
On a silicone pad or greased baking sheet, carefully pour the caramel over the breadcrumbs and leave to set.
In a blender, process into fine crumbs.
Melt the chocolate in a glass bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water or the chocolate will burn).
Once melted and smooth, fold in the caramelised breadcrumbs and spread over a silicone pad or baking sheet. Crush the dried rose petals, sprinkle over the chocolate and leave to set.
Crack into large shards and pile into a box lined with delicate tissue paper.
Cook’s note: You can replace the crushed rose petals with crushed pistachio nuts or toasted coconut.