Tulip Sucker Mold
Fill this tulip sucker mold with melted chocolate, nuts and marshmallows - Rocky Road!
By Cheryl Sandberg
Long Stem Chocolate Tulip Recipe
Imagine this Mother's Day giving your special mom or daughter a beautiful bouquet of chocolate tulips. The fragrance its mouthwatering and the visual display is beautiful.
These gorgeous tulips make wonderful wedding favors for your treasured guest.
Melt white Guittard chocolate in 30-second intervals to prevent scorching.
For the foil wrapped flower: fill the mold with white chocolate. Place an 8" sucker stick inside the chocolate and set in freezer for 5 minutes. Bring to room temperature to prevent cracking. Pop out the molded flower. Lay a piece of the colored foil on top of a damp sponge (not TOO wet) print side down. Lay the flower face side down on the foil and press somewhat firmly and roll around to make sure the foil forms to the flower. Fold the foil around the back of the flower.
Use wired ribbon to decorate.
For the white chocolate (purple) flower: After the chocolate is melted a few drops of the candy coloring to change the color slightly. You are going for a pastel color, not a dark color. Too much coloring will effect the taste. I also added some raspberry flavored oil to make a purple raspberry vanilla chocolate tulip!
Use wired ribbon to decorate this beautiful chocolate tulip.
© 2006-2013 An Occasional Chocolate™ - 1511 Brook Park Way, Roseville, CA 95747 (warehouse location) - (877) 390-5569 or (916) 390-2576