CHOCOLATE FLOWERS
Steps:
- 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.
Nutrition Facts : @context http, Calories 218, UnsaturatedFat 4 grams, Carbohydrate 32 grams, Fat 12 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 7 grams, Sodium 11 milligrams, Sugar 28 grams
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