Chocolate Flowers

• 5 ounces chocolate coating (see note)
• 3 1/4 ounces sweet chocolate
• 2 ounces light corn syrup

1. Melt chocolate coating and chocolate over hot water.
2. Remove and add corn syrup.
3. Allow to sit at room temperature overnight.
4. The next day roll the chocolate between sheets of parchment or wax paper as thin as you like and then place in freezer a few seconds.
5. Remove from freezer and cut out chocolate into circles the size of a quarter.
6. Using 4 to 8 circles, shape into petals and attach to form blossom.
7. Return to freezer for 3 or 4 minutes.
8. The flowers will now hold their shape.
9. Using 3- or 4-inch sticks as stems, attach the blossoms to the sticks and insert in flowerpots.
10. Refrigerate until serving time.

chocolate coating, sweet chocolate, corn syrup

Taken from cooking.nytimes.com/recipes/10117 (may not work)