For dark chilli drops

For salted pistachio drops

  • 200g milk chocolate (we used Green & Black's cook's chocolate with extra cocoa butter)
  • an eighth of a tsp flaky sea salt
  • 25g pistachios, finely chopped

For rose drops


  • STEP 1

    For the dark chilli drops: break the chocolate into chunks and melt in a heatproof bowl over a pan of barely simmering water. Meanwhile, line a few flat baking trays with baking parchment. Once the chocolate has melted, stir in the chilli powder. Use a teaspoon to drop ‘drops’ of the chocolate onto the baking parchment. Every 10 or 20 drops, scatter over a small amount of red glitter before the chocolate sets. Leave to set in a cool place, but do not put in the fridge.

  • STEP 2

    For the salted pistachio drops: melt the chocolate and prepare baking parchment as before. Once the chocolate has melted, stir in the salt, then make drops as above, topping with chopped pistachios.

  • STEP 3

    For the white chocolate drops: carefully melt the chocolate as above. Make drops, as above. Once they are partially set, top each with a crystallised rose petal.


You can make these up to 3 days before the wedding, but store in a cool place (not the fridge), and cover loosely with sheets of parchment. Package the day before the ceremony and store in a cool place, not the fridge. You can list the flavours on the label, if you like.


All the packaging we used to present our favours is easily available on the high street. Head to the haberdashery section at John Lewis for ribbon, string, parcel labels and butterfly clips. Visit Confetti stores, or shop online at, for all boxes, bags and lollipop buckets.


You’ll probably end up with more dark chilli than the other flavours, as dark chocolate spreads into ‘drops’ more easily – so if you’re increasing this recipe think about doubling the salted pistachio and rose flavours first.

Goes well with


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