Salted Chocolate Dates with Rosemary & Fennel Pollen

INGREDIENTS

6 – 8 Medjool dates
1 cup dark chocolate
Fresh rosemary sprigs (optional)
Fennel pollen (optional)

 

METHOD

Remove the seeds from the dates and, if using, push a fresh sprig of Rosemary into the centre.

Melt the chocolate in the top saucepan of a double boiler (empty saucepan over another saucepan of gently boiling water).

Dip each date into the melted chocolate to completely coat them, and then sit each date on a baking paper lined plate.

Sprinkle with a little sea salt and fennel pollen and place in the fridge to set.