Our Summer Collection is giving us major floral fever. Lately, we've been galavanting around the Amaiò Maison in our new microfloral jacquard pieces, getting garden inspiration via Pinterest, and shopping for fresh bouquets at the Sunday Farmer's Market.
Is there anything that flowers don't make better? It got us thinking about other ways we could incorporate more of nature's blooms...
Enter chef Nok Suntaranon, who took a moment away from the helm of new Thai hotspot Kalaya, to generously share this recipe for her delicious (and simple!) floral white chocolate triangles, which are as beautiful as they are delicious--not to mention, incredibly easy to make. The hardest part is really the chocolate tempering, but trust us, you'll get the hang of it :).
Ready? You'll need:
- 1 lb white chocolate
- Assorted nut and dried fruits of your choice
- Dried rose petals
(P.S. It doesn't hurt to have a candy thermometer to temper the chocolate, but if you don't have one, use a meat thermometer or try this method).
- Melt and temper the white chocolate.
- Pour the melted chocolate into a square or rectangular mold lined with acetate.
- Sprinkle nuts, dried fruits, and rose petals all over (swoon!).
- Let sit until (almost) completely cool.
- Use a warm knife to cut into triangles, and enjoy!