Customise the toppings for the recipient – pumpkin seeds instead of the pistachios if someone doesn’t eat nuts; crushed Himalayan pink salt for a lower sodium option and goji berries or freeze-dried raspberries if you can’t find dried rose petals. Children will love some colourful rainbow sprinkles or glittery stars. They keep in an airtight container in a cool place for up to 3 weeks. Tempering the chocolate (by adding cold pieces to the warm, melted chocolate) gives the chocolate a lovely “snap.”

 

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