Pink Peppercorn White Chocolate Medallions
Chop the chocolate and place in a bowl. Set over a pot of simmering water until melted. Spread on a parchment-lined baking sheet in a 2-3 mm (approximately 1/4 inch) thin layer.
Coarsely crush the pink peppercorns and sprinkle overtop. Once the chocolate starts to set, use a greased 5 cm (approximately 2 inch) diameter round cutter to cut out circles of chocolate. Allow to set completely before removing from the parchment paper and serving.