I’m so excited to participate in a Sugar High Friday event! Many thanks to Monisha for hosting and coming up with the creative Flower Power theme. I made one of the Husband’s favorite treats — chocolate flowers.
This is something I learned from the same book from which I got the idea for the zucotto. This is the best thing I learned from it. For these I used Ghirardelli chocolate candy and Wilton white candy melts, adding some pink food dye to part of the latter.
You mold these flowers using a balloon. The best is a small water balloon (available year round in the party section of WalMart) — the first time I made these I tried partially blowing up larger balloons but they were still too big and each held about a cup of filling. Blowing up a water balloon is difficult and rather than bursting the blood vessels in your head, buy a package of twisty balloons with a pump and try this method:
Melt the chocolate and pour onto your work surface; I use the marble pastry board the Husband gave me a few years ago. The chocolate needs to be about body temp or you may burst the balloon and make a big mess. Dip the balloon base into the chocolate and roll outward and back vertically, turn and dip again until you have made petals around the entire balloon. Set the dipped balloons on a wax paper lined tray.
Chill in the refrigerator for at least 30 minutes or overnight. Snip the top of the balloon and gently peel it out of the chocolate/candy. The danger of leaving them in overnight is the latex will stick to the chocolate and won’t release very well.
Some of the bases will have a hole or be thin and may need a little melted chocolate applied to the inside base.
Then they are ready to be filled as desired. For these, I used some Cool Whip for nondairy reasons, some I added cocoa to, some I added a mixture of banana, strawberry, sugar and gelatine to make a ‘mousse’. I piped it into the flowers with my large Wilton 2D tip.
These are not fast and it takes a little bit to get the technique just so but they make a spectacular presentation so they’re worth it.
You can see them again here in a larger version used with ice cream filling for a birthday.
***Update: Thank you to the kind reader who nominated me to the Death By Chocolate contest. Rather than enter these flowers, I made a new recipe. If you like it, then please vote for me and maybe YOU will win a cookbook, chocolates, or even a trip for two to Napa for a Death By Chocolate experience! Voting ends Friday, 8 February so hurry!!