Chocolate Sugar Flowers

Ingredients

• 50 g fondant glaze
• 200 g dark chocolate couverture
• 2 tbsp demerara sugar
• white nonpareils
• red nonpareils

Instructions

1. 1.

   Warm the fondant slightly. Chop, melt, and temper the couverture, then mix with the fondant. Spread the mixture into the depressions of a silicone mold and chill in the refrigerator until firm.

2. 2.

   Carefully remove the flowers from the mold. Lightly brush the surface with demerara sugar. Place the nonpareils separately into shallow bowls or small cups. Set the chocolate flowers upside down onto the nonpareils, lift them, and place on parchment paper to dry.