Raspberry and rose chocolate wafers

Ingredients:

150g dark chocolate
150g white chocolate
3 - 4 tbsp freeeze-dried raspberry crispies
3 - 4 tbsp crystallized rose petals
3 - 4 tbsp pink sugared rose chips or sugar sprinkles

Preparation:

Line 2 large baking sheets with non-stick baking parchment.
Break the dark and white chocolate into pieces and melt separately in heatproof bowls set over pans of barely simmering water. Stir until smooth, remove from the heat and cool slightly.
Spoon heaped teaspoons of melted chocolate on to the prepared baking sheets, spreading the chocolate into discs with the back of the spoon.
Scatter with the raspberries crispies, rose petals and rose chips or sugar sprinkles.
Set aside to cool and harden completely before removing from the parchment with a palette knife.

Can be stored in an airtight container for 4 - 5 days.

Tips:

Freeze-dried raspberries are available online or from good health food shops.
As an alternative you can top the chocolate wafers with candied stem ginger or chopped dried fruits and nuts.