Coarsely chop 180g dark chocolate and place in a microwave-safe bowl. Microwave on High (100%) in 20-second bursts, stirring with a metal spoon between each burst, until chocolate is smooth and melted (see note). Set aside to cool slightly. Finely grated remaining chocolate and set aside
Cut avocados in half and scoop flesh into a blender. Reserve avocado shells. Add melted chocolate, cream, maple syrup and vanilla to blender and process mixture until smooth
Spoon mixture into reserved avocado shells. Sprinkle with grated chocolate and edible flowers to serve
Tips & Hints:
Ensure the flowers you use are edible and unsprayed. Note: Use a dry metal spoon when stirring the chocolate as moisture in wooden spoons can cause the chocolate to seize (go hard and grainy). You can also melt chocolate in a bowl set over a saucepan of simmering water.