Ingredients
250 g good quality dark couverture chocolate 54%
Method
- Cut 5 strips of baking paper, approximately 70mm x 300mm in size.
- Place the dark chocolate into a saucepan on an induction cooktop on setting 4. Stir continuously until you have 50% solids and 50% liquid. Transfer the chocolate into a heat-proof plastic bowl and stir vigorously until the solids have completely melted.
- Dip a dry pastry brush into the tempered chocolate. To create individual petals, brush the chocolate in a slightly curved line onto the baking paper strips.
- Leave 10 petals flat on the workbench and place 20 petals into a tube or jug to create a curved shape. Allow to set at room temperature before gently removing the baking paper.
- Use a hair dryer to gently re-heat the chocolate while stirring.
- Place a teaspoon of the chocolate in the centre of a square piece of baking paper.
- Create the outer layer of petals by arranging 5 of the flat petals in a circle so that each base is in contact with the melted chocolate.
- Spoon some additional melted chocolate into the centre and arrange the remaining flat petals so that they sit in between the first layer.
- Dip the back of each curved petal into the melted chocolate and add them to the centre of the flower base until the flower is full.
- Allow to set at room temperature.