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Petals In White Chocolate

Source of Recipe


From "InterCourses: An Aphrodisiac Cookbook"






List of Ingredients



• Edible blossoms such as: unsprayed begonias, geraniums, lilacs, daisies, Johnny Jump-ups, pansies, honeysuckle, roses, tulips, lavender, violets, or pinks
  
• 10 bonbon cups
  
• 3 ounces sweet white chocolate, coarsely chopped
  






Instructions



1. Trim blossoms from the flowers and arrange 1 to 4 petals (depending on size) in each bonbon cup. Blossoms must lie as flat as possible.
   
   
2. Melt the chocolate in a double boiler over hot, not boiling, water -- or microwave -- until melted, stirring frequently. Stir until smooth.
   
   
3. Carefully fill each cup halfway with the melted chocolate. Chill, covered, for up to 4 hours.
   
   Peel off cups and arrange on a serving plate to showcase the petals.
   
   Makes 10 candies.