Line a tray 23.5cm x 17cm tray with baking paper.
Place white chocolate in a small saucepan over an induction cooktop set to level 2; allow to melt slowly, stirring occasionally. Transfer 50g to a small mixing bowl, add matcha and mix well to combine.
Pour remaining white chocolate into the prepared tray; smooth the top using an offset palette knife or spoon; place dollops of matcha chocolate over the top.
Using a wooden skewer, swirl the chocolate around in a figure-8 motion while moving the skewer to all parts of the tray, creating a swirled effect. Sprinkle with rose petals and allow to set. Decorate with gold leaf; break into shards and place in cellophane bags tied with a ribbon for gift giving.
Line a 23.5cm x 17cm tray with baking paper.
Place dark chocolate in a small saucepan over an induction cooktop set to level 2; allow to melt slowly, stirring occasionally.
Pour into the prepared tray then use a small offset palette knife to spread chocolate to level. Using a spoon, add dollops of white chocolate; tap tray on the benchtop to eliminate any air bubbles and to level chocolate flat.
Using a wooden skewer, swirl the chocolate around in a figure-8 motion while moving the skewer to all parts of the tray, creating a swirled effect. Decorate with orange, ginger, pistachios and cachous; set at room temperature for 30 minutes or until set; break into shards and place in cellophane bags tied with a ribbon for gift giving.
Line a 23.5cm x 17cm tray with baking paper.
Place cocoa butter buttons in a small saucepan over an induction cooktop set to level 2; allow to melt slowly, stirring occasionally.
Add maple syrup, vanilla, salt and cocoa; mix until well combined. Pour over prepared tray and use a small palette knife to level the chocolate flat. Sprinkle with coconut, cranberries, almonds and pepitas; set at room temperature for 30 minutes or until set; break into shards and place in cellophane bags tied with a ribbon for gift giving.
Recipe Notes: This recipe is best kept in the fridge or in a cool dry place out of direct sunlight.
Ingredients
Directions
Line a tray 23.5cm x 17cm tray with baking paper.
Place white chocolate in a small saucepan over an induction cooktop set to level 2; allow to melt slowly, stirring occasionally. Transfer 50g to a small mixing bowl, add matcha and mix well to combine.
Pour remaining white chocolate into the prepared tray; smooth the top using an offset palette knife or spoon; place dollops of matcha chocolate over the top.
Using a wooden skewer, swirl the chocolate around in a figure-8 motion while moving the skewer to all parts of the tray, creating a swirled effect. Sprinkle with rose petals and allow to set. Decorate with gold leaf; break into shards and place in cellophane bags tied with a ribbon for gift giving.
Line a 23.5cm x 17cm tray with baking paper.
Place dark chocolate in a small saucepan over an induction cooktop set to level 2; allow to melt slowly, stirring occasionally.
Pour into the prepared tray then use a small offset palette knife to spread chocolate to level. Using a spoon, add dollops of white chocolate; tap tray on the benchtop to eliminate any air bubbles and to level chocolate flat.
Using a wooden skewer, swirl the chocolate around in a figure-8 motion while moving the skewer to all parts of the tray, creating a swirled effect. Decorate with orange, ginger, pistachios and cachous; set at room temperature for 30 minutes or until set; break into shards and place in cellophane bags tied with a ribbon for gift giving.
Line a 23.5cm x 17cm tray with baking paper.
Place cocoa butter buttons in a small saucepan over an induction cooktop set to level 2; allow to melt slowly, stirring occasionally.
Add maple syrup, vanilla, salt and cocoa; mix until well combined. Pour over prepared tray and use a small palette knife to level the chocolate flat. Sprinkle with coconut, cranberries, almonds and pepitas; set at room temperature for 30 minutes or until set; break into shards and place in cellophane bags tied with a ribbon for gift giving.