Directions:

• 1. Melt chocolate in a microwave.
• 2. In a small pot, combine heavy cream, vanilla bean, rose petals, and invert sugar. Bring to a simmer.
• 3. Pour hot cream mixture over the chocolate in 3 parts, mixing constantly with a rubber spatula. Mix quickly in a downward pressing motion.
• 4. Once fully incorporated, pour into a deep container. Add salt and use in emulsion hand blender to emulsify.
• 5. Let set for a minimum of 6 hours before using.