Jordan’s promised to tell us more about it very soon, but in the meantime, here’s some of her next level homemade chocolate suggestions…
“To make those chocolate circles I just melted some 70% cocoa Belgian chocolate (over a water bath) and dropped it onto baking paper on a baking tray, popped the ingredients (apricot and pistachio, almond and rose, goji berry and coconut, raspberry and lavender, hazelnut praline and chilli, plum and coconut blossom sugar) in along with some Maldon sea salt and then chilled.
There’s the whole process of tempering chocolate so it has a nice shine and doesn’t melt in your fingers, but I’m no chocolatier so didn’t bother with doing that. I was just messing around really!”
Store pic via Coco’s Cantina