Create a paper flower, but do not fill the center with smaller petals. Instead, pipe short lines of tempered chocolate onto an acetate sheet, placing the lines in groups of three attached at one end. Before the chocolate sets, release the acetate from the table and place it in a half-pipe to create a curve. To force the crystallization, place the tube in the refrigerator for a few minutes, then remove and release the pistils from the acetate. Dip the pistils in tempered chocolate and attach to the center of the flower, then finish with the desired colors of cocoa butter.
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