Chocolate Confection with Flowers

Ingredients

• 350 g white chocolate
• 2 tbsp palm oil
• 100 g Dried Apricots
• 50 g candied ginger
• 50 g whipped cream (whipped)
• 500 g ready-made vanilla cake glaze
• Mint leaves
• violet petals

Instructions

1. 1.

   Melt the chocolate over a hot, non-boiling water bath. Stir in the palm fat, set aside and let cool slightly. Finely chop the fruits and fold them with the cream into the cooled chocolate mixture. Transfer to a freezer bag, cut a small hole at one corner, and spray drops onto parchment paper; allow to dry and store in a cool place.

2. 2.

   Melt the glaze over a water bath or in the microwave according to package instructions. Using a praline fork, dip the chocolate confections into the glaze,

3. 3.

   drip off excess, garnish with mint and violet leaves, and let set on parchment until firm.