Temper the dark chocolate using a double boiler and a tempered chocolate “seed”. Once the chocolate is tempered pour the dark chocolate into a deep bowl.
Using parchment triangle bags create a criss cross design with the ruby and white chocolate on the surface of the dark chocolate.
Place the truffles on treat sticks. Dip the chocolate “pops” into the chocolate mixture and swirl as you exit to create a striped design. Hang the pops upside down to create a chocolate point. Allow to set fully.
Meanwhile make the chocolate flower. Using tempered chocolate and a palette knife create petal shapes in a line on a sheet of parchment paper. Once finished lay the parchment over the rolling pin to create rounded petal shapes. Allow the chocolate to set completely.
Using a base of chocolate and a can of compressed air create a 3D flower design.
Finally, using parchment paper and an angled palette knife create leaf shapes on parchment paper. Allow them to set fully before adding to the chocolate flowers.
Use your designs to decorate a beautiful chocolate cake.
Tip #1: For foolproof tempering use a “seed” temper chocolate to help ensure a perfect sheen.
Tip #2: For sculptural elements keep all of your work cool and secure by using compressed air to set chocolate pieces together immediately.