Recipe: Chocolate slabs with pansies

Almost too beautiful to eat

When it's cold outside, a bar of chocolate is a delightfully warming treat. This winter, we're feeling indulgent, so we're stepping up our snack game. Instead of an ordinary bar from the supermarket, we've opted for a gorgeous chocolate feast with nuts, seeds and edible pansies. Perfect for an afternoon pick-me-up, alongside a warming cup of tea.

Recipe: Chocolate slabs with pansies


  • Slabs of white and dark chocolate
  • Pansy petals*
  • Nuts, seeds and raisins
  • Baking tray
  • Baking parchment
  • Saucepan and glass bowl, for making a bain-marie


To prepare, cover the baking tray with baking parchment.

Melt the chocolate in the bain-marie, remembering to melt the different types of chocolate separately. When the melted chocolate is nice and liquid, spread it over the baking parchment. Scatter the pansy petals and the nut and seed mixture over the chocolate, leaving them to set in the liquid as it hardens. Place the finished chocolate the fridge to cool and harden completely.

Break up the set chocolate slabs into large pieces, using a tea towel and a hard object, then serve the chocolate fragments on an attractive wooden board.

*One more thing: never tuck in to just any old (cut) flower or plant; only use edible flowers from specialist suppliers that have been grown for human consumption.