Friday's Makes, Bakes & Learns #15

I picked up Gifts from the Kitchen by Annie Rigg a while back. It is packed full of gorgeous edibles which can be given as gifts.  There are definitely a few I'm going to try from this book.  This week I've made Raspberry & Rose Chocolate Wafers (although I made some with crystallised ginger too). 

Makes about 24 wafers

150g best quality dark chocolate

150g best quality white chocolate (could only get milkybar in my local shop!)

3-4 tbs crystallised rose petals

3-4 tbs freeze-dried raspberries (couldn't get them so got raspberry & vanilla ice cream sprinkles from Lakeland)

chopped crystallised ginger

Line 2 large baking sheets (I just used chopping boards) with non-stick baking parchment.  Melt the dark chocolate and white chocolate in separate bowls (set over pans of simmering water).  Stir until smooth.  Remove from the heat and cool slightly. Spoon heaped teaspoonfuls onto the prepared baking sheets spreading the chocolate into discs with the back of a spoon.  Scatter on your chosen toppings.

Leave to cool and harden completely before removing from the parchment with a palette knife.

Store in a airtight container for 4-5 days.

If I made them again I'd definitely hunt down the freeze-dried raspberries as the dark chocolate ones could do with a sweet-sour hit! (and I'd definitely get better white chocolate).

Mine are not like the perfect ones in the book but nom nom!