Things You'll Need:
- 16 oz. chocolate (chopped bar or chips) 2/3 cup corn syrup Microwavable bowl Rolling pin Glass of ice (See tip) Baking sheet Paper towels Plastic wrap Cocoa powder Flower cookie cutters 1-inch diameter round cookie cutter or bottle cap Knife
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Step 1
Melt the chocolate in a bowl in the microwave by heating on high for three minutes, stirring after every minute until smooth and melted.
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Step 2
Mix the corn syrup into the chocolate. Line the baking sheet with plastic wrap.
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Step 3
Scoop the chocolate clay out of the bowl and put it onto the plastic wrap. Place this into the refrigerator until cool enough to handle.
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Step 4
Press the chocolate on paper towels to soak up extra fat from the clay.
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Step 5
Dust a working surface with cocoa powder and place the chocolate clay on top. Cut the clay into four even pieces. Place three pieces in the refrigerator until ready to use.
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Step 6
Knead the piece of chocolate clay to soften it. See tips for working with the chocolate clay.
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Step 7
Roll the chocolate clay into a large, flat, round shape with the rolling pin.
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Step 8
Cut out chocolate flowers with the flower-shaped cookie cutters and place them in the refrigerator until ready to add to the dessert. You can also cut out flowers in a free-hand design using a knife. This is the easiest method.
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Step 1
Roll bits of chocolate clay into 1-inch long cylinders about 1/4 inches in diameter. These should resemble small Tootsie Rolls in size and shape. You will need one of these as the base for each flowers you are making.
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Step 2
Roll the remaining chocolate clay into a flat piece 1/8-inch thick. Use a round cookie cutter or bottle cap to cut out 1-inch diameter circles from the clay. You will need six to 10 of these for each flower.
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Step 3
Place one of the rounds at the bottom of the cylinder base. Flatten the free end of the round piece with your fingers to make the petal shape.
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Step 4
Attach more petals around the base, placing each one slightly higher and to one side of the last. You can do this by attaching a petal, and then turning the base to add the next. Continue until all of the petals have been used to make the flower. Fan out the petals as you add them.
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Step 5
Trim excess chocolate from the top of the flowers with the knife. Store in the refrigerator until ready to add to a dessert by gently pushing down into the frosting on the dessert.
