Christmas Flower Chocolates

• 1 3/16 cups milk chocolate chips
• 1 3/4 ounces chocolate colored, or white chocolate
• 7 ounces chocolate gianduja, or hazelnut chocolate
• 3 1/8 tablespoons pistachio paste
• 3 tablespoons butterscotch sauce
• 10 whole hazelnuts

1. In the microwave, melt the red chocolate.
2. Using a small spoon, carefully pour the chocolate at the bottom of flower-shaped molds, gently tapping the molds so the chocolate is well spread.
3. Set aside until it hardens.
4. In a bowl, melt 100 gr. milk chocolate in the microwave. If chocolate should shows a temperature greater than 40 degrees Celsius on a candy thermometer, it is too hot to be used.
5. Stir it to lower the temperature down to 30u0b0.
6. Using a teaspoon or a brush, fill the flower mold with milk chocolate.
7. Set aside so that the shell hardens.
8. To make butterscotch chocolate: put 1/2 teaspoon butterscotch at the bottom of the mold, gently tapping the molds so the caramel is well spread..
9. Melt gianduja chocolate. Fill each mold with chocolate to 2/3.
10. Place a whole hazelnut in the center.
11. To make almond paste chocolates, fill the mold with chocolate to 1/3.
12. Fill with a layer of almond paste.
13. Melt and temper the remaining milk chocolate and add to the chocolate molds to finish filling.
14. Let chocolates set at room temperature for 2 hours.

milk chocolate chips, chocolate colored, chocolate gianduja, pistachio paste, butterscotch sauce, hazelnuts

Taken from www.yummly.com/recipe/Christmas-Flower-Chocolates-782481 (may not work)