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Chocolate Blossom

Martha Stewart Weddings, March/April Spring 2002

A wedding is such a sweet occasion, it wouldn't seem right if the coffee were bitter. You can sweeten your guests' after-dinner cappuccinos by having a flower drizzle-drawn atop the steamed milk of each cup using warm chocolate syrup. Serve crisp ginger biscuits alongside.

After preparing each cappuccino, squeeze the warmed chocolate syrup -- either store-bought or homemade -- from a squirt bottle. The flower consists simply of five loops of syrup made one after another in a single smooth motion. To achieve the best effect, make certain that the steamed-milk foam is thick and dense, and the chocolate syrup fairly thin and light.

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