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Confetti bar

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Photo by Annabel Langbein Media

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This pretty bar makes such a fabulous Christmas gift or after-dinner treat. Allow it to set then break it into shards and package in little cellophane bags with pretty ribbons.

You can make it any combination of colours that you like. Be sure to check the flowers you choose are edible - there's a list of varieties that are safe to use on my website, annabel-langbein.com

Confetti bar

500 g	White chocolate, coarsely chopped
1 dash	Food colouring, of your choice
1 handful	Edible flower

Rainbow sugar

2 tsp	Sugar
1 dash	Food colouring, of your choice

Directions

Line a 30cm x 24cm swiss roll tin with baking paper. Melt the white chocolate in a bowl over a pot of simmering water, stirring occasionally, or in 20-second bursts in a microwave, stirring in between.
While the chocolate is melting, make the Rainbow Sugar. Divide the sugar between two small sealable bags and add a tiny drop of food colouring to each. Shake up the sugar in the bag vigorously to distribute the colour evenly.
When the white chocolate is melted, divide between two bowls. Stir a few drops of food colouring into each to achieve desired shades. Pour the coloured chocolate on to the prepared tray and spread out - you can have half one colour and half the other or marble the colours together.
Scatter with the Rainbow Sugar and edible flowers and chill for two hours or overnight.