This is one you are going to want to try. I expect most of us love the idea of using edible flowers in lovely little food items and this may be the easiest idea around. In this “recipe” it’s all about that chocolate and some eye-popping spring flowers. We used violets and dandelions.
Using flowers in the blue/purple range in combination with flowers in the yellow/orange range puts flowers opposite in the color wheel right on top of your candy making it especially eye-popping.
You could also use white chocolate instead of dark chocolate. You could even color the white chocolate (and here’s an inspiration photo at Paper n Stich) but coloring white chocolate gets a bit fussy unless you use those pre-colored chocolate disks and I find that’s putting a little toe into the “dark side” because of the artificial color. Of course, we put toes there on occasion anyway so you may decide to do so on this project.
The Half Pints discuss the candy in the video here.
We set up our candy in the freezer and a big advantage is that the flowers stay lovely. You could make these several days in advance of a special event and have some great-looking candies to offer your guests.
Your edible flower starting point (salads, syrups, oils and a tale of the “loco weed”)
Violets. Spring. Hope. Renewal. Frivolity.
A lilac-infused butter cookie
Simple lilac-infused scones for your next special brunch
Make your own rose water with these tips from India (I know you’ve wondered how…)
These edible flowers and spices will cool you off on a warm day