10 ounces of chocolate (chopped chunks or chips)
1/3 cup light corn syrup
Note: the chocolate can be substituted with almond bark, or
colored
candy disks to create different colored flowers
Melt the chocolate in a microwave for 1 minute. Stir.
If chocolate is
not completely melted, return to the microwave for 30 second
intervals, and stir until smooth. If you don't have a microwave,
place the chocolate in the top of a double broiler over hat water
and
stir until melted. When the chocolate is melted, add the corn
syrup and blend. Pour the mixture onto a waxed paper sheet.
Spread the chocolate with your fingers until it's about 1/2 inch
thick.
Cover loosely with waxed paper and let it stiffen for at least a
couple of hours or overnight. The chocolate will become very pliable.
Making a Chocolate Rose:
Have kids roll 10 marble-sized balls out of the clay.
Place the balls on a waxed paper sheet, about 1 inch apart.
Place another waxed paper sheet on top. Big or little thumbs
can
press each marble into a flat disk about the size of a quarter.
Use
some pressure.
To form the rose:
Remove 1 disk and curl it into a "tee-pee" shape, narrow at the
top
and wider at the bottom. Wrap the next disk around the opening
of the tee-pee and the third disk at the back of the tee-pee. This
is the rose bud. Continue adding disks which will look like petals.
Continue to layer them to create a rose in bloom. Roses can be used
as edible decorations for a cake or to create a basket full of blooms.
They will harden after a few days and can be saved by storing in a cool
dry place.