CHOCOLATE FLOWER
Every cabbage leaf is different and as you get better at making these flowers you will be able to visualize the shape you are after and learn how to choose the right cabbage leaves to make it.
INGREDIENTS
300 g white chocolate
4-5 cabbage leaves
METHOD
You will be using the first 3-4 outside leaves of a cabbage. Give them a good wash and be careful not to break them. Give them a good wipe to ensure they are completely dry.
Get yourself a saucepan and boil some water. Now put a heatproof bowl over the top of the boiling water, ensuring the bowl doesn’t touch the water and drop in the white chocolate. (The trick is not to let all the chocolate melt over the boiler).
Once ¾ of the chocolate is melted, take the bowl off the saucepan, place it on a tea towel and stir the chocolate until smooth. Now it’s just a matter of having confidence approaching the cabbage leaf and your spoon.
Pour spoonful’s of chocolate over the leaf starting at the base of the leaf and tilting it in a way to make the chocolate move over the leaf. As the chocolate starts to cool use the back of your spoon to splice out some of the chocolate and it will create cool patterns. Place it in the fridge and start on the next one.
Because of the waxy nature of the cabbage leaves, once the chocolate has been in the fridge for about 10 minutes you can gently pull the leaf away. I then re-use the leaf and create some more chocolate leaves. Once they are all made you can assemble the leaves by pushing them into the centre of the cake and using some of the left-over chocolate to stand them up in the cake and glue them together (This will take time and practice and a bit of creativity on your behalf)
