Methods

1. Grease an 8-inch (20 cm) square pan with ghee and line with parchment paper. Set aside.
2. Sift the almond flour, cardamom, and salt into a small bowl. This helps make sure your burfi is smooth and lump-free. Set aside.
3. In a nonstick medium saucepan, bring the granulated sugar and water to a boil over medium heat. Once the syrup comes to a boil, continue cooking for 2 minutes, or until the sugar syrup reaches “one-string” consistency (see Notes).
4. Add the almond flour mixture and ghee and stir for 2 to 3 minutes over medium heat. Spoon the mixture into the prepared pan and press the mixture into a thin layer using a clean spatula. If it feels too sticky, grease your spatula with ghee and continue pressing. Set the bark aside to cool.
5. Meanwhile, in a microwave-safe bowl, microwave the ruby chocolate in 15-second increments, stirring well after each until the chocolate has melted. (Alternatively, if you don’t have a microwave, bring a small pot of water to a boil and set a small heatproof bowl on top of the pot, making sure the bowl does not touch the water. Add the ruby chocolate to the bowl and stir until melted, about 2 minutes.) 
6. Pour the chocolate over the bark and spread it into a thin layer by tilting the pan until all the chocolate spreads out over the bark. Tap the pan on the counter a few times to level the chocolate out. Top with crumbled freeze-dried strawberries and flowers (if using). Place the pan in the freezer for 10 minutes, or until the chocolate sets. Top with flecks of gold leaf, if desired, and cut into geometric shapes to serve. Store in an airtight container in the fridge or at room temperature if you use dried flowers.

NOTES

• To check for “one-string” consistency, dip a spoon into the syrup, letting it cool for a few seconds, taking a tiny amount of the syrup, rubbing it between your thumb and pointer finger, and gently pulling them apart. If you see a single string formed, and it does not break when your pointer finger and your thumb are pulled apart, then the syrup is done.
•  You can also use almond meal here, though it tends to include the almond skins. Using almond meal will change the appearance of the burfi and give it a little texture.
• Make sure to use finely ground almond flour for this recipe, otherwise the final bark will be slightly coarse.
• If you’re using fresh flowers, add the flower petals to the chocolate when it’s slightly cool, but not yet set. If you add fresh flower petals to hot/ warm melted chocolate, the petals will wilt quickly and curl up.
• To cut the bark into clean slices, let the bark come to room temperature before cutting it. If you cut it while it’s frozen or very cold, the chocolate might shatter. Use a large chef’s knife and cut the bark by pressing directly down with even pressure, wiping the knife down between each cut. To get the sharp angles, I cut the bark into 3 to 4 large chunks first and then cut each chunk into smaller pieces, cutting in a different direction each time.

SWITCH IT UP

• You can swap out the nut flour, spice, and chocolate to make a variety of combinations! Here are some of my favorites:

1. Hazelnut Flour + Cinnamon + Milk Chocolate
2. Pistachio + Cardamom + White Chocolate
3. Almond Flour + Cinnamon + Dark Chocolate

Also, if you can’t find flower petals, you can substitute them with coarsely chopped nuts or sprinkles!