Slightly Loose Petals
Spread the chocolate thinly and cut it on the diagonal. Curve the slices into long arcs using a half-cylindrical mold, then arrange them into flower shapes.
Ingredients
dark chocolate
to taste
Instructions
1
Spreading Thin
Pour the required amount of chocolate onto the base paper, spread it to the right with a spatula about 2-3 times so that it slightly overflows the base paper into an even thin layer.
2
Cutting
Tear it off along with the base paper, clean any residual chocolate from the work surface. When the chocolate has hardened enough that pressing lightly with a spatula leaves a mark on the surface, slice diagonally at 8mm intervals with a knife.
3
Bending and Shaping
Place the chocolate along with the base paper onto a half-cylindrical mold, cover the top with a base paper of the same size, then press with a cylinder to form an arc shape and wait for it to harden.
4
Separating and Assembling
After removing from the half-cylindrical mold, flip it over, slowly peel off the base paper, then separate the chocolate pieces one by one. Fill a piping bag with tempered chocolate, squeeze a small amount onto the center of each arched chocolate piece as adhesive, arrange 5 pieces at equal intervals in an overlapping staggered pattern, then adjust into a flower shape.
