Chocolate Flowers

Ingredients

• 5 ounces chocolate coating (see note)
• 3 ¼ ounces sweet chocolate
• 2 ounces light corn syrup

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    653 calories; 37 grams fat; 21 grams saturated fat; 12 grams monounsaturated fat; 1 gram polyunsaturated fat; 94 grams carbohydrates; 6 grams dietary fiber; 84 grams sugars; 4 grams protein; 32 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Preparation

1. Melt chocolate coating and chocolate over hot water. Remove and add corn syrup. Allow to sit at room temperature overnight.
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.
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.