Chocolate Bloom

Heat 2 inches of water in a saucepan over low heat

Place a metal bowl on top of the saucepan to create a double boiler

Aquatic the mixture in a bain-marie

Cover and let it sit at room temperature for 5 minutes

Remove the cover and check if the chocolate has reached a smooth consistency

Remove the bowl from the heat and mix with a spatula until smooth

Continue mixing as the chocolate cools, adding in Karo to combine thoroughly and form a ball

Mold into a smooth shape on a surface, allowing excess liquid to drain and the mixture to firm up

Using a rolling pin, roll out the mixture to a thickness of about 3 mm (1/8 inch)

Cut into small rounds with a cookie cutter or the edge of a glass

Shape each round into a petal shape by curling the edges towards the center and then folding them inward

Assemble the rose-shaped cookies as desired, using a wire rack to hold them in place

To create colored flowers, use 4 tablespoons of Karo or honey for every 100g of white chocolate

Proceed with the same steps as before, adding colorant (food-grade) in the desired shade

Tips for conserving the mixture:

If you won't be using the mixture on the same day, store it in an airtight container in the refrigerator

To use, simply remove and let it come to room temperature

If you encounter difficulty working with the mixture, reheat it in a bain-marie for a few minutes until pliable.