Put the sugar and glucose in a saucepan and heat to 160°C (320°F). Remove from the heat and stir in the chocolate until melted. Spread into a paper-lined shallow tray and leave to cool in the fridge.
Once cold and hard, break into pieces and blend to a fine powder in a food processor.
Cherry blossom flowers
© 2016 All rights reserved. Published by Murdoch Books.