serves 2

8 ounces bittersweet chocolate, chopped

1 pound mixed berries, washed and dried

1/3 cup candied rose petals, chopped

1/3 cup candied violets, chopped

1 teaspoon cayenne pepper

1 tablespoon ground cinnamon

edible gold leaf powder (optional) 

Combine cayenne pepper and cinnamon in a small bowl; place candied flowers in separate bowls and set aside.

Line a baking sheet with parchment paper.

In a double boiler, melt the chocolate stirring occasionally until smooth. Remove from heat. Dip the berry into the melted chocolate, twirling to coat and letting any excess chocolate fall back into the bowl. Place the berry on the prepared baking sheet and sprinkle with garnish of choice. Repeat with remaining berries. Refrigerate for 30 minutes until chocolate sets. Sprinkle with gold leaf powder and serve.

2 ounces PAMA pomegranate liqueur

6 ounces dry sparkling wine

Pour pomegranate liqueur into glass, then the sparkling wine. Drop a few blackberries into the glass and serve.