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To make the chocolate flower centerpiece above, you need to start off with a 4×4 cube foam form or you can use real cake as your base. Melt Ghirardelli 60% Cacao Bittersweet Baking Chocolate  to use as your “glue” and place Ghirardelli chocolate squares to form walls. Once finished, put it in the freezer to let it set, but don’t leave it in too long. In order to make the chocolate flowers, you’re going to follow the directions below.

Level of Difficulty

Moderate

Tools & Materials

Pack of water bomb balloons or balloons that are 5” or less
Parchment Paper
Ghirardelli Semi-sweet Baking Chips

  • 1. Blow up a few balloons.

    2. Melt the chocolate in the microwave at 30-second intervals or melt in a saucepan on the stove at the lowest heat possible.

    3. Transfer chocolate to a small bowl and let it cool slightly (the chocolate should not be hot).

    4. Dip the bottom of the balloon into the melted chocolate and transfer to a piece of parchment paper.

    5. Allow it to dry for about 20 minutes or until the chocolate has a matte finish.

    6. After the chocolate has set enough, cut the balloon at the top – just below the knot – and allow the air to escape slowly.

    7. The balloon should come off of the chocolate.

    8. Shape the flowers to make a bouquet and place it on your base with your chocolate glue and let it set in the freezer (make sure you don’t leave it in the freezer for too long!).

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