Line a small baking tray with baking paper.

Melt the chocolate in a heat proof bowl set over simmering water (making sure the bowl doesn’t touch the water), stirring until smooth.

As soon as the chocolate has melted, remove from heat and pour the chocolate on the baking paper.

Smooth it out with the back of a spoon to the thickness you want. I like it quite thin, about ½ cm thick, but you could make it thicker if you prefer.

Sprinkle over the roughly chopped pistachios and the rose petals then place in fridge for at least 2 hours to set.

Once set, use a sharp knife to cut into pieces – or break with your hands!

Store in an airtight container lined with baking paper.