Chocolate Caramel Gourmet Flowers

1. 1

   Melt the orange chocolate in the microwave, wait for 2 to 3 minutes before using it.

2. 2

   Use a brush to coat mold with the chocolate.

3. 3

   Refrigerate to harden chocolate.

4. 4

   For the caramel, melt condensed milk, butter, sugar, and syrup in a pan, raise the temperature to boil the mixture.

5. 5

   Continue stirring for a few minutes so that the mixture thickens.

6. 6

   Let cool so as not to melt the chocolate.

7. 7

   Divide sesame seeds in chocolate molds.

8. 8

   Pour cooled caramel in the chocolate shells.

9. 9

   Refrigerate so that the caramel hardens.

10. 10

    Melt the milk chocolate, and pour a layer on top of solidified caramel.

11. 11

    Refrigerate so that the milk chocolate hardens.

12. 12

    Melt the white chocolate, and finish by filling each cavity with white chocolate.

13. 13

    To make sure that the chocolate is easily unmolded, place mold in the freezer for 2 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.