Mother's Day Floral Bouquet Chocolate Bark
A very pretty gift for mum that is slightly floral in flavour but you could use any oil of your choosing. We loved the lavender, orange & peppermint!
I love making pretty food, it is always so inviting and particularly when it comes to Mother's Day, I think a pretty gift like this will be well received. I know Instagram loved it! And hopefully your mum will too. We did a live video with this recipe (check it out)! You will find it super easy. Use any white chocolate you can access, the Ruby callets are available at European Foods for Perth people, or Savour School online have them for the entire country!
As for the edible flowers, I often forage in my own garden, but for the video I used Petite Ingredients dried edible blooms. I had the mint in my garden and surprisingly it stays bright green for days. Sprinkles are widely available wherever cake decorating ingredients are sold.
I chose to use lavender oil to flavour the chocolate, but I would highly recommend wild orange, peppermint, geranium, tangerine or lemon. You will need more than 2 drops if you use anything but lavender or geranium.
SO there you have it. Happy Mother's Day. Enjoy your gifting. You can always go floral with a big bouquet as well...perfect!
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Need
- 500 Gram white chocolate BUY
- 2 Drops doTERRA Oils lavender BUY
- 3-5 Drops gel colour suitable for chocolate
- 1 Handful chocolate ruby buttons or callets BUY
- Assorted edible flowers, dried or fresh, petals separated
- few micro mint leaves
- colourful sprinkles of choice
Do
- 1
Place the white chocolate into the Thermomix bowl and mill 10 sec/speed 10. Scrape down sides of bowl.
- 2
Melt chocolate 20 min/40°C/speed 1. Stop periodically and scrape down sides of bowl. Add lavender oil or other oil of choice.
- 3
Meanwhile line a large flat baking tray with either a silicone mat or baking paper.
- 4
Divide the melted chocolate into two batches and colour one of them, stirring vigorously to combine.
- 5
Spread the white chocolate onto one end of the prepared tray. Place the coloured chocolate on the other end and swirl them to combine. Tap the tray gently on the bench to level the chocolate then go to town with all the decorations. Start with the ruby callets, and finish with the sprinkles. Refrigerate to set and then chop into pieces and wrap for gifting.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
