Firstly, grease and line a 33cm x 23cm rectangular slice or cake pan with baking paper. Make sure you properly cover any gaps with the baking paper.
Take 4-5 freeze dried raspberries from your 20g packet and in a mortar and pestle, gently crush them to create a powder. Set this aside with your dried flower petals.
2.
Break up the chocolate into chunks no bigger than 2 squares each in a large heat safe bowl. Melt the chocolate over a double boiler while stirring or in the microwave for 30 second bursts, stirring between each one, until the chocolate is completely melted and smooth.
3.
In a large bowl, combine all other ingredients except for the ‘to top’ section. Pour chocolate into this bowl and using a spatula, combine everything well so that all ingredients are generously coated in the melted chocolate.
Pour contents out into the prepared tin and use the spatula to help it evenly distribute. It’s dense and does need some encouraging.
4.
Scatter over the crushed freeze dried raspberries and the calendula and rose petals evenly and then give a light scattering of flaky salt.
5.
Place into the fridge to set for 4-6 hours.
After this time, remove from fridge and let it come down to room temperature for 1-2 hours or so before cutting. This will prevent it crumbling too much when you cut into it.
6.
When you’re ready to cut, use the baking paper to help you get the slab out of the tin and place onto a large chopping board. Cut into four quarters and then each quarter into 3 bars.
Store in airtight container for up to four weeks.
If using as gifts, wrap each bar up tightly in baking paper and tie.
