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.
Preparation
- Melt chocolate coating and chocolate over hot water. Remove and add corn syrup. Allow to sit at room temperature overnight.
- 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.
- 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.
Dining and Cooking