Alastair Hendy's Rose, Fig and Green Pistachio Chocolate Chunks

Glorious chunks of fragrant nuttiness.

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   1. Line a very lightly greased tin or container (16cm-18cm square) with clingfilm.
   2. Warm the cream with the sugar and rosewater until the sugar has dissolved.
   3. Gently melt the chocolate in a heatproof bowl set over a pan containing a little simmering water and stir in the flavoured cream until thoroughly incorporated, smooth and glossy.
   4. Add the remaining ingredients and fold together.
   5. Press into the prepared tin, smooth the top and refrigerate until set, at least 4 hours.
   6. Lift the slab from the container, turn on to a chopping board, and peel away the clingfilm.
   7. Cut into bars or chunks the size you wish (as a guide, you should get about 64 small chunks 2cm square).