Instructions: Melt the chocolate in a bowl over hot
water or in a microwave on high for about 3 minutes.

Whisk or beat until smooth
then pour into a baking parchment lined baking sheet (about 23cm x 33cm).

Using the back of a spoon or a spatula spread it out to a thin layer.

Snip open the cardamom pods remove the seeds and crush them in a mug with the end of a wooden spoon or in a small mortar and pestle.

Sprinkle the crushed seeds over the chocolate then with the tip of a sharp knife or a skewer stir the seeds around to give an overall swirled effect.

Leave at room temperature for 2to 3 hours or until set then peel off the paper and break into pieces.

Serve with the juiciest cherries you can find.

For the chocolate I recommend Valrhona lvoire or Lindt Excellence.

Serves 4

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