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Topic: candy bouquet?  (Read 6070 times)
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« Reply #10 on: January 21, 2007 11:44:09 PM »

This might be a bit of work, but you can make chocolate leaves!

You pick some non-poisonous leaves (rose would be ideal, since it would go with the buds). Then, you take some chocolate chips (or maybe some fancier chocolate in a double boiler. Smooth it on the backside of the leaf, cool, carefully peel the leaf off, and voila!

I would add a little edible canning wax (they sell it in the baking isle) to the hot mix to make them more likely to survive room temperature.

If you google chocolate leaves you can get some tutes with pictures, too. Here's one:

Another idea I just had: Make-your-own flower heads to go on stems w/chocolate leaves! I have never done this before but in theory it could work.

*Choose a round-ish truffle (or variety of truffles like white chocolate drizzled, mini reese's cup, etc for each flower, even.)

*Then, get some chocolate disks (you could do colored ones or white chocolate ones if you wanted, too)

*Use royal icing or another such strong, binding icing to "paste" the disks petal-style around the truffle. You can use another for a base if you need too.

You can use chocolate-filled cookie tubes like these as the stems:

Like I said, I've never tried it. It'd be some work but it'd be SOOOOO very DIY ;-)


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« Reply #11 on: January 22, 2007 06:00:19 AM »

Walgreens sells those wafer cookies for a buck a tin - they are a different brand but are soooo tasty - and I just love the tins - my kids love those cookies so we are getting a bunch of those tins... sooner or later I will think of something to do with the tins!

But if you go that route for the stems and have a Walgreens nearby they are cheaper there than at Walmart.

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« Reply #12 on: January 22, 2007 08:33:31 AM »

I can offer some advice with the chocolate leaves- I've made them before.  You probably would do best to use sturdy waxy-type leaves, such as camellia or citrus leaves... the waxy coating helps you peel the leaf off and if you use sturdy leaves you get more use out of each leaf.  I wouldn't recommend using bay leaves unless you want your chocolate to taste like bay.  You can probably also use mountain laurel leaves too, those are nice and waxy also (ericacae species).  I've flavored my leaves before too, made mint and plain and orange and lemon. 

You can store them in the freezer- put them in a plastic container and layer them between wax paper, just make sure that they don't bang about in the container because they will crack if they are really thin.

If you haven't got a double boiler, just put a glass mixing bowl over top of a pot of boiling water and that will do the trick too.

Another thought-
using chocolate tootsie rolls or twizzlers to make flowers- the tootsie rolls are of a consistency like modeling clay and can be shaped, and the twizzlers can be coiled around and you can probably melt the bottoms together into place!  or simply glue them together.... hot glue gun, anyone?  pretty much any taffy- like candy can be warmed and molded.


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« Reply #13 on: January 22, 2007 07:20:47 PM »

I bet you could find rose shaped chocolate moulds.  I like to do home made choccies for V day.  They look flash and folks think they were difficult, but they are not hard at all.

I know not a lot of people like turkish delight (HA! more for me  Grin), but it would be cool to incorporate it somehow, it is rose flavoured after all.

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« Reply #14 on: January 23, 2007 07:19:12 AM »

I saw Dylan Lauren (of Dylan's Candy Bar fame) on a recent episode of Martha Stewart and she hot glued mini candybars all over a cone shaped styrofoam base to make a candy topiary.  It actually looked pretty nice.  I'm sure you can find it on marthastewart.com.

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« Reply #15 on: January 23, 2007 01:32:06 PM »

This is such a neat idea.
« Reply #16 on: February 04, 2007 03:21:41 PM »

for the kiss candy in wraped red celo you can use the same tech for the leafs



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