Use this recipe when making our Chocolate Petal Cake.
- Yield: Makes about 110 petals
Photography: Dana Gallagher
Source: Martha Stewart Weddings, Fall 2001
- 3 blocks (each 2 pounds, 3 ounces) Valrhona milk chocolate
Work with one block at a time. Place block inside shallow baking pan, and line second pan with parchment. Use a heat lamp or gooseneck lamp to slightly warm chocolate. Adjust the distance between lamp and chocolate often to prevent melting. Steady the pan in place with one hand. Using an individual ring mold measuring 2 3/4 inches wide by 2 inches high, start at top of block, and run ring mold down block of chocolate, pressing lightly. The temperature of the chocolate and the angle of ring mold will determine shape and size of petals. If your hands are too warm to handle petals without melting them, use a wooden skewer to transfer them to parchment-lined sheet pan. Store petals in a cool place away from direct heat or sunlight; do not refrigerate. If properly stored, petals can be made up to two weeks in advance.