Chocolate Flowers
- Total Time
- 30 minutes, plus overnight standing time
- Rating
- Notes
- Read community notes
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Ingredients
- 5ounces chocolate coating (see note)
- 3¼ounces sweet chocolate
- 2ounces light corn syrup
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
218 calories; 12 grams fat; 7 grams saturated fat; 4 grams monounsaturated fat; 0 grams polyunsaturated fat; 32 grams carbohydrates; 2 grams dietary fiber; 28 grams sugars; 2 grams protein; 11 milligrams sodium
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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- 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.
Tip
- Chocolate coating is available at cake decorating supply stores and some kitchen equipment shops.
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