Raspberry and rose chocolate wafers

Raspberry and rose chocolate wafers

  • makes 24
  • A little effort

Freeze-dried raspberries are available online or from good health food shops. Crystallised rose petals are available from good cookshops and online. As an alternative, you could top the wafers with candied stem ginger or chopped dried fruits and nuts.



  • 70% dark chocolate 150g
  • good-quality white chocolate 150g
  • freeze-dried raspberries 3-4 tbsp, crumbled
  • crystallised rose petals 3-4 tbsp
  • pink sugar sprinkles 3-4 tbsp


  • Step 1

    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.

  • Step 2

    Spoon heaped teaspoonfuls of melted chocolate onto the baking sheets, spreading it into discs with the back of the spoon. Scatter with the raspberry bits, rose petals or sugar sprinkles. set aside to cool and harden completely before removing from the parchment with a palette knife. Stored in an airtight container, these will keep for 4–5 days.

Nutritional Information

  • Kcals 75
  • Fat 4.5g
  • Carbs 8.2g
  • Fibre 0.4g
  • Protein 1g
  • Salt 0.02g