Tropical Flowers


Preparation info

  • Difficulty


  • Yield:

    180 Pieces

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About


Hibiscus Infusion

Water 250 g 9 oz 77%
Dried hibiscus flowers 50 g 2 oz 15%
Sugar 30 g 1 oz 8%
Batch Size 330 g 12 oz 100%

Hibiscus Jelly

Hibiscus infusion 180 g 6 oz 19%
Apple compote (see Note) 100 g 4 oz 12%
Glucose syrup 80 g 3 oz 9%
Sugar 40 g 1.5 oz 4%
Pectin 20 g 1 oz 1%
Sugar 330 g 12 oz 36%
Glucose syrup 160 g 6 oz 17%
Lemon juice 20 g 1 oz 2%
Batch Size 920 g 34 oz 100%

Vanilla Milk Chocolate Ganache

Heavy cream 180 g 6 oz 25%
Glucose syrup 60 g 2 oz 8%
Vanilla bean, split and scraped 1 bean 1 bean
Butter, very soft 20 g 1 oz 3%
Milk chocolate, melted, tempered, at 30°C/86° 460 g 16 oz 64%
Batch Size 720 g 25 oz 100%
Dark chocolate, melted, tempered, for precoating and dipping as needed
White chocolate, melted, tempered, for finishing as needed


To Make the Hibiscus Infusion

  1. Combine the water, dried hibiscus flowers, and sugar in a saucepan. Bring just to a boil. Cover and remove from the heat. Allow to steep for 5 minutes. Strain the hibiscus infusion through premoistened cheesecloth. Wring the flowers in the cheesecloth to extract the maximum amount of flavor possible.
  2. The liquid should be very close to the required quantity. If more liquid is needed, pour water through the flowers to get the necessary amount. If less is needed, scale and use the required amount.

To Make the Hibiscus Jelly

  1. Combine the hibiscus infusion, apple compote, and the 80 g of glucose syrup in a saucepan.
  2. Combine the 40 g of sugar with the pectin. Whisk into the purée mixture.
  3. Bring to a boil, stirring constantly.
  4. Add the 330 g of sugar and return to a boil while stirring.
  5. Add the 160 g of glucose syrup. Continue cooking over low heat, stirring, until the batch reaches 106°C/223°F, or 75° Brix. This takes approximately 6 minutes of gentle boiling.
  6. Add the lemon juice.
  7. Pour into a frame 12 × 12 × ¼ in set on oiled parchment paper. Allow to set until cooled to room temperature and gelled, approximately 1 hour.

To Make the Vanilla Milk Chocolate Ganache

  1. Combine the cream and glucose syrup with the vanilla bean and its seeds in a saucepan. Bring to a boil.
  2. Remove the vanilla bean from the flavored cream. Allow the mixture to cool to 40°C/105°F.
  3. Stir the butter into the tempered milk chocolate, taking care that no lumps remain.
  4. Pour the cooled cream mixture over the milk chocolate mixture. Using a spoon or spatula, stir the mixture in vigorous small circles in the center of the bowl until it emulsifies.
  5. Stir outward in larger circles to spread the emulsion throughout the bowl, checking to see that all of the chocolate has melted. If necessary, heat the ganache over a hot water bath to melt the chocolate. The temperature of the ganache should not exceed 34°C/94°F.
  6. Place a second frame 12 × 12 × ¼ in on top of the one containing the hibiscus jelly. Spread the milk chocolate ganache over the jelly. Allow to crystallize, covered, overnight.

To Make the Tropical Flowers

  1. Precoat the milk chocolate ganache side of the slab with the tempered dark chocolate.
  2. Cut into rectangles, using the 15-mm and 30-mm strings on a guitar.
  3. Dip each piece in the tempered dark chocolate. After the chocolate sets, finish with 3 dots of white chocolate on top of each piece.