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.”

 

Method

• Line a baking sheet with baking parchment or silicone baking mat.
• Fill a small pan with about 2 cm of hot water and set a heatproof glass bowl on top. Ensure the water isn’t touching the bottom of the bowl – if it so, pour some off. Bring the water to a gentle simmer.
• Break the chocolate into 1cm chunks. Put 100g in your bowl over the simmering water then stir until the chocolate is almost melted with a few tiny lumps remaining. Carefully transfer the bowl to a heatproof surface then add the remaining 50g chocolate pieces. Stir with a silicone spatula until smooth.
• Pour the chocolate onto the prepared baking sheet and spread into a layer about ½ cm thick with a silicone spatula or the back of a large spoon. Scatter with the toppings. Once it has set, brush lightly with the lustre dust using a small, paint brush.
• Leave in a cool place (but not the fridge) until completely set, 1-2 hours.
• Before packaging, carefully separate the sheet of chocolate from its paper or mat, then break or cut into random shards 5 -10cm long, pack and label.
• Tip: If your hands are warm, you may find it easier to do this wearing disposable gloves.