Pistachio & Rosewater Chocolate Florentines

Makes approx 20

INGREDIENTS:

300g dark chocolate

100g pistachios, finely chopped

1 tbsps rosewater

10g dried rose petals

METHOD:

Melt the chocolate in a bowl suspended over a pan of simmering water.  Once melted stir in half the finely chopped pistachios and the rosewater. Take teaspoons of the melted chocolate and spread each teaspoon onto a sheet of parchment paper, to form even-sized discs.

Sprinkle the remaining finely chopped pistachios and dried rose petals on top . Gently press the pieces of each of the ingredients into the melted chocolate and place in a fridge to set for an hour.