Chocolate Burfee Bars Rec cred: Ruhana EbrahimPic cred: @mama_taught_me_well Ingredients:500g klim (1 packet),1 small tin nestle cream,3 tablespoon ground almonds,1 teaspoon elachie powder (cardamom),1 tablespoon desiccated coconut. Syrup:¾ cup water,2 level cups castor sugar,2 oz butter,Rose essencepinch of elachie powder. Also needed:Mink edible pearlsEdible flowers2-3 slabs Lindt 70% cocoa Chocolate METHOD1. Mix together klim, coconut, almond powder, elachie powder and nestle cream and leave aside.2. In a coffee grinder, grind the mixture, little at a time, until fine like powder.3. In a deep saucepan boil water and sugar to make syrup, stirring the entire time. The syrup will be done when you are able to make a ‘web’ between your forefinger and thumb.4. Add into syrup: butter, rose essence to taste & elachie powder.5. Pour a little at a time syrup into dry mixture and mix, until binded. Do not pour all of syrup in, it may not be needed and will make burfee too wet.6. Melt the chocolate, and pour into greased moulds. Allow to harden and set. 7. Spoon wet burfee onto a greased chocolate, firmly patting in. 8. When cooled, cover with cling film. 9. Leave in fridge overnight to set.10. Remove from moulds and decorate at room temperature before serving.