I have a quick history lesson for you!

The Victorians were obsessed with “the language of flowers.” (There’s even a word for it! Floriography.)

Spoiler alert: Victorians weren’t known for self-expression. Communicating feelings publicly was considered cause for extreme social censure at the time. Thus, the language of flowers, particularly the giving of a single red rose, was a subtle and safe way to express affection during this repressed era.

These days, social media has turned oversharing into the norm, but roses still communicate love, so sneaking them into a pretty desert is a sweet way to make it feel extra special.

This Easy Rose Petal and Pistachio Chocolate Bark recipe is vegan and gluten free, and only uses four ingredients. It looks pretty and tastes fancy, though, so no one would ever guess how effortless it is. It’s also great for gifting. (Hint: Valentine’s Day is just around the corner!)

If you’re not in the mood to translate the language of flowers, you can play around with ingredients, too. Try swapping the pistachios for almonds, and the rose petals for candied ginger.

Easy 4-Ingredient Rose Petal and Pistachio Chocolate Bark

Looks pretty and tastes fancy. No one would guess it’s vegan and gluten free, and only uses four ingredients. Easy luxury.

Ingredients

• 250 grams dark chocolate, broken into small pieces

• 1/4 cup shelled pistachios, roughly chopped

• 1/4 cup dried tea rose petals ( I used these)

• freshly cracked sea salt, to taste

Equipment Notes: This recipe uses a double boiler. I got a small, simple one for under $10 on Amazon. You can find it here.

Or, if you don’t want to invest in kitchen equipment you’ll most likely only ever use to melt chocolate, you can find instructions for a DIY double boiler using a medium-sized pot and a heatproof metal of glass bowl here.

Make

Line an 8" x 8" dish with parchment paper, and set aside.

Melt the chocolate over a double boiler, slowly, over medium/low heat, stirring frequently.

Once the chocolate is completely melted, spread it into the prepared dish in a thin, even layer. Sprinkle the pistachios and rose petals over the top. Finish it off by cracking coarse sea salt over it, to taste.

Refrigerate 20-30 minutes, or until set.

Break the bark into pieces and serve, or package prettily for gifting—just make sure you keep it refrigerated!

Store in an airtight container in the refrigerator.