Ann Reardon

Magic Chocolate Flower

magic chocolate flower how to

Bring some magic to the dining table and wow your friends with this magic chocolate flower dessert.  Good desserts not only taste great, they should look amazing too.  Pour on the hot custard and watch the petals fall open to reveal the delights that were hiding in the centre.

In the middle of your chocolate flowers.

chocolate macaron ann reardon

1/4 of a batch of chocolate macaron recipe 

fresh fruit (raspberries, blue berries)

Chocolate truffle, one per flower you could purchase these or make your own using chocolate truffles
part 1, part 2 or part 3.

The petals

100g (3.53 ounces) tempered chocolate per flower

Chocolate flower petal template click to open pdf

Temper your chocolate and spread the chocolate thinly on some acetate.  Using a knife and the petal template cut out individual petals, see video for demonstration.

Working quickly before the chocolate hardens curve it up into a half circle.  Use something cylindrical to hold it in place.

Spread more chocolate out and cut small circles and cut each circle in half.

To assemble the dessert use a little chocolate to secure a selection of fruit to the top of your macaron.  Place the macaron on top of a chocolate truffle using chocolate to hold it in place.

Arrange the chocolate petals around a silicone hemisphere mold.

Then using some more chocolate add the base, this is going to hold all the petals in place.

Take one half of your flower and use chocolate to hold it in place on the base of the bowl.

Then add the chocolate macaron to the middle.

And carefully add the other half into place.

recipe for magic chocolate flower dessert

creme anglaise recipe (thin custard sauce)
(Serves approximately 4)

5 egg yolks or 90g (3.17 ounces)
1/4 cup or 50g (1.76 ounces) sugar
1 cup or 250millilitres (8.45 fluid ounces) cream (35% fat) (see what cream to use page)
1/2 cup or 125millilitres (4.23 fluid ounces) whole or full cream milk (4% fat)
1 vanilla bean

Scrape the vanilla bean and combine with the cream and milk in a saucepan and heat.

Whisk together sugar and the egg yolks.

Once it just starts to boil remove from the heat and pour into the egg yolk mixture whisking as you do.

Pour back into the saucepan, refrigerate.  When ready to serve the dessert reheat the creme anglaise to 185F (85 degrees Celsius)

Immediately pour through a sieve into a jug.

Take the dessert to the table and pour some hot anglaise into the bowl.

The hot sauce melts the base of the petals making them fall open beautifully.

Dish is inspired by a dessert from Pastry Chef Joaquim Sousa in Portugal.

chocolate flower dessert ann reardon


My Cookbook

ann reardon crazy sweet creations cookbook
Stores that sell my book listed by country:
All recipe quantities in the book are in grams, ounces and cups.

58 Comments View Comments

  1. Hi Ann,
    Where do you get your sheets of acetate from? I love all of your videos and I’m trying to get started with chocolate decorations and I’d like to get acetate that I can reuse instead of using tons of parchment paper and throwing it out every time. Thanks!

    • Hi Kyara, Ann got her acetate sheets from a local newsagency. You can also use overhead projector sheets if you can find them.

  2. Hi Ann, I am still a little girl… But I am really inspired by your recipes and i always stay tuned for you videos. And I wish one day i will be just like you!

    Not lying about me being a little girl
    Im 10

    • Hi Anya, It is great to hear that you are enjoying the videos. Post a photo one day of your creations.

  3. I love your videos,can you make more things please.

  4. I love so much make this kind of think, cCongrat for your website and your talent!

  5. This is jjjjjjuuuuuuusssssttttttttt iiiiiiiiiiiiiincredible!!!!!!!!!!1
    Well dddddddoooooooonnnnnnnnneeeeeee Ann

    • Thanks for the feedback Linda.

  6. hi ann can you make a cake with a load of emojies in side please!

  7. That’s lovely! Simply genius! Ann, you are amazing!

  8. can u plz tell me sumthin? in the chocolate secrets video, you used a technique- microwaving the grated chocolate. for that method should i use real cadbury milk block chocolates or real cadbury melts? both contain cocoa butter- can u plzzzzzz tell me the one u use/d?
    thank u and i think u r absolutely inspiring

  9. Beautiful! Please, what size hemisphere mold did you use, and what diameter macaron?

    • Hi Caryn, Ann used a hemisphere mold to assemble the flower. The individual molds were aboute 7cm in diameter and therefore 3.5cm deep. The macroon was a little smaller, about 4cm to 4.5cm in diameter. Hope that helps.

  10. Ann, I watch all of ur recipes. U is a geougeous woman.can u make cake which have ur face on u


  11. This is awesome! We will have to try this the next time we have company over.

  12. Did you stop writing captions? 🙁 I hope you just forgot

    • Hi Erica, the captions are there. just check they are turned on on your computer (etc). When the video is playing, if you hover your cursor at the base of the video you should see a cc symbol. you can use that to turn captions on or off.

      • Hey Anne can you please invite Rosanna Pansino and bake some five nights at freddys please

  13. I look forward to Fridays to see what you send to my E-mail and love to see video’s.

    • Thanks for the feedback Janet.

  14. j’attends toujours avec impatience le vendredi pour dĂ©couvrir une nouvelle vidĂ©o de vos crĂ©ations et Ă  chaque fois je suis abasourdie par vos merveilles; je ne m’en lasse pas; encore, encore, encore!!!! cordialement; jo

    • Merci Jo , pour les Ă©valuations fabuleux.

  15. That is simply beautiful.

    • Thanks for the feedback Shirley.

  16. Ann your chocolate flower is really beautiful.Well done

    • Thanks Leonie for the feedback.

  17. I am so impressed with your work. that’s so amazing, i have no more words to discribe it.. WOOOW!

    • Thanks Olga.

  18. You always make it look SO easy!!

  19. looks stunning , a real charmer at the table…

  20. This is just too incredible! Well done!

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