makes
1
prep
45 minutes
cook
5 minutes
difficulty
Mid
makes
1
serves
preparation
45
minutes
cooking
5
minutes
difficulty
Mid
level
Ingredients
- 250 g good quality dark couverture chocolate 54%
Setting time: 1-2 hours
Instructions
- Cut 5 strips of baking paper, approximately 70 mm x 300 mm in size.
- Place the dark chocolate into a saucepan on an induction cooktop on setting 4 (or over medium-low on a standard cooktop). 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 remaining 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.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
