How to Make Chocolate Flowers

Chocolate and celebrations just naturally go together. Easter baskets, birthdays, anniversaries, Christmas, Halloween, and just because gifts. The list goes on and on, and chocolate candy is always welcome.

Homemade candy is easy to make, and adds another dimension to the special event. Not only are the treats delicious, they have been individually crafted and created just for the occasion. Long after the reason for the event, memories of the handmade candy and its maker will be remembered.

Delicious chocolate flowers can be used to decorate cakes, cupcakes, or stand out in a bouquet. Making chocolate flowers do require patience and attention to detail, but can be easily learned. The recipe for chocolate flowers consists of just two ingredients, so preparation is a cinch!

The chocolate flower process is all about the clay! Chocolate clay is pliable chocolate paste that can be cut and curled into many edible works of art.

If you're a lover of dark chocolate, use 16 ounces of semi-sweet chocolate and 2/3 cup of light corn syrup. If you prefer milk chocolate use 16 ounces of sweet chocolate and 2/3 cup of light corn syrup. And, if you want to indulge in white chocolate flowers, use a good quality white chocolate and 2/3 cup light corn syrup. That's is, just two ingredients to satisfy either or all chocolate tastes.

RECIPE FOR CHOCOLATE FLOWERS

Cover a cookie sheet with plastic wrap.

Chop the chocolate into fine pieces, if you're not using chocolate chips. Put the chips or pieces in a glass bowl.

Place the bowl in a pan and fill about half-full of boiling water. Stir the chocolate until it melts, remove the bowl from the water and continue to stir until the chocolate cools slightly.

Add the corn syrup to the melted chocolate and blend thoroughly. Allow the mixture to cool until it can be handled comfortably. (Remove any grease from the chocolate clay by squeezing onto paper towels.)

The work surface needs to be cool and dusted with cocoa powder. Divide the chocolate clay into small pieces, and pound each piece with a rolling pin to make it soft and pliable (a marble rolling pin works good).

Knead each piece of chocolate clay before working with it. If the chocolate clay gets soft from your body heat, let it sit at room temperature for about 10 minutes. Wrapping hands around an ice filled glass can keep hands cool.

Keep bowls and utensils moisture free when working with chocolate clay.

Roll one piece of clay into a small cylinder shape (like a snack-size Tootsie Roll). You'll need a cylinder for each chocolate flower, to be used as the base of the flower. Note: If you want to make a chocolate flower bouquet, use wooden craft sticks, and insert the stick in the cylinder, or roll the chocolate cylinder around the stick.)

Flatten the remaining chocolate clay to about 1/8 inch thick and cut out one-inch circles (about the size of a quarter). These will be the flower petals, and you need six to 10 petals per flower. Chocolate leaves can be cut out using a cookie cutter or knife.

Attach each petal to the chocolate base (cylinder) and add more, working your way up and around the base. Fan the petals out and squeeze the edges to thin them out. After enough petals have been attached to your liking, cut any excess from the top of the cylinder. Add leaves to the bottom of each chocolate flower.

Gently apply the chocolate flowers to the top of your cake or cupcake. Pushing down gently will make the chocolate flowers stick to the frosting.

Creating chocolate flowers is not difficult, but add a big wow to any cake, cupcake, Easter basket, or bouquet.