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Chocolate Discs With Hazelnuts, Rose Petals & More

Prep Time20 mins
Author: Shelly


  • 9 oz. (250 gram) dark chocolate (72% cocoa)
  • 9 oz (250 gram) semi sweet chocolate (54% solid cocoa)
  • Optional toppings
  • Rose petals
  • Chili flakes
  • Toasted crushed hazelnuts
  • Dried cherries
  • Thyme
  • Coarse salt
  • Maple syrup

You can also make them with

  • all kind of nuts, dried fruits, spices, dried herbs, salts, caramel, espresso, etc.


  • Line two baking sheets with parchment paper. Break the chocolate into pieces and put it in a heat-proof bowl or in a sauce pan that fits in a bigger sauce pan. Fill the bigger sauce pan with some water and bring to boil (double boiler). Lower the heat to medium-low and place the bowl with the chocolate over the steaming water. Cook until the chocolate is completely melted – about 5–10 minutes.Remove from the heat.
  • Use a tablespoon to dollop the melted chocolate onto the baking sheets, leaving at least 1” gap between each tablespoon. If the chocolate doesn’t flatten out on its own, tap the baking sheets onto the counter once or twice. Sprinkle or drizzle with your favorite toppings. Transfer the baking sheets into the fridge or freezer to harden – it takes about 20 minutes for the chocolate to harden.