Chocolate Flowers
Published August 30, 1983
- Total Time
- 30 minutes, plus overnight standing time
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Ingredients
5 ounces chocolate coating (see note)
3 ¼ ounces sweet chocolate
2 ounces light corn syrup
Nutritional analysis per serving
32 grams carbs; 218 calories; 4 grams monosaturated fat; 7 grams saturated fat; 12 grams fat; 2 grams fiber; 11 milligrams sodium; 2 grams protein; 28 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Melt chocolate coating and chocolate over hot water. Remove and add corn syrup. Allow to sit at room temperature overnight.
- Step 2
The next day roll the chocolate between sheets of parchment or wax paper as thin as you like and then place in freezer a few seconds. Remove from freezer and cut out chocolate into circles the size of a quarter.
- Step 3
Using 4 to 8 circles, shape into petals and attach to form blossom. Return to freezer for 3 or 4 minutes. The flowers will now hold their shape. Using 3- or 4-inch sticks as stems, attach the blossoms to the sticks and insert in flowerpots. Refrigerate until serving time.
Chocolate coating is available at cake decorating supply stores and some kitchen equipment shops.
Private Notes