Make a pretty edible gift for friends and family with the fragrant flavours of the Middle East. Package into cellophane bags or small white boxes, sprinkle with some more rose petals and tie with ribbon and  flower.


Skill level

Average: 5 (5 votes)


  • 400 g white chocolate drops, or chopped chocolate
  • 2 tbsp rose petals
  • 2 tbsp pistachios, chopped
  • 2 tbsp fresh pomegranates seeds

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Line a 30cm baking sheet with baking paper.

Melt chocolate in a double boiler or a heatproof bowl set over a pan of simmering water, stirring constantly so it doesn’t seize.

Pour chocolate onto the prepared tray and spread evenly using a spatula to create a rectangle. Heat the spatula with boiling water to to smooth out any bumps.

Sprinkle the top evenly with petals, pistachios and pomegranates. Press topping gently so it sets into chocolate. Refrigerate until firm, about 20 minutes.

Break into pieces and package into cellophane bags to give to friends. 


Photography by Brett Stevens. Styling by Marcus Hay. Food preparation by Angela Devlin. 


Looking for more gift ideas? See our edible gift collection here