CHOCOLATE LILYFLOWER

This three dimensional chocolate flower is a beautiful addition to wedding cakes or choc-olate showpieces and can even be used as a table decoration.

COUVERTURE CHOCOLATE

RECIPE BY

KIRSTEN TIBBALLS

INTERMEDIATE

70 MINS

MAKES 4

INGREDIENTS

300g (10.58oz) Callebaut W2 white chocolate 28%100g (3.53oz) Callebaut 811NV dark couverture 53.8%QS pink oil soluble colour

White Coloured Cocoa Butter:100g (3.53oz) Callebaut Mycryo cocoa butter5g (0.18oz) oil based titanium dioxide white colour

Pink Coloured Cocoa Butter:100g (3.53oz) Callebaut Mycryo cocoa butter5g (0.18oz) pink oil soluble colour

CHOCOLATE LILY FLOWER

METHOD

Cut out petals in acetate using the petal template provided on the last page. You need five petals per flower but I recommend you make a few extra to allow for breakages. You need to create three curved and two flat petals for each flower.

Temper the white chocolate ( see our online video for instructions). Spread a thin layer of the tempered white chocolate onto each acetate petal and place the petals into a small tart ring or bowl to set. Set all of the petals at room temperature and only use the fridge to set your petals if your room temperature is too warm.

Once the petals have set, remove the acetate and pipe a thin line of white chocolate down the centre of each petal ( see our online video for instructions). Temper the dark couverture ( see our online video for instructions) and pipe small dots along both sides of the piped white line.

Pipe stamens with the prepared white chocolate onto silicon or baking paper. Once set, dip the top of the stamen in additional chocolate and then dip immediately into the pink colour.

EQUIPMENT

acetate sheet paper piping bags stick blender spray gun and compressor (optional)

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.auCopyright ©2017 Savour Chocolate & Patisserie School. All rights reserved.

METHOD CONTD...

Set up the five petals in a flower formation and pipe prepared white chocolate into the centre. Immediately place the chocolate stamens in the centre before the chocolate sets.

Melt both groups of the cocoa butter and sieve in the two separate oil based colours (one per bowl). Emulsify with a stick blender and cool to 31°C before spraying the surface of the flower firstly with the white cocoa butter followed by the pink just sprayed in the centre. If you do not have access to a spray gun, you can leave the flower uncoloured or colour the white chocolate prior to using.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.auCopyright ©2017 Savour Chocolate & Patisserie School. All rights reserved.