Chocolate Flower

Prepare the cabbage leaves Select 3–4 large outer cabbage leaves. Wash them thoroughly, pat dry with a clean tea towel, and make sure they are completely dry (any water will stop the chocolate from setting properly). Handle them gently so they don’t tear. 

Melt the chocolate. Place a heatproof bowl over a saucepan of gently boiling water, making sure the bowl doesn’t touch the water. Add the white chocolate to the bowl and allow it to melt slowly. 👉 Tip: Remove the bowl from the heat when about three-quarters of the chocolate has melted. Place it on a tea towel and stir until smooth. This prevents overheating and keeps the chocolate silky. 

Coat the cabbage leaves. Hold a cabbage leaf flat and spoon melted chocolate over the base, tilting the leaf slightly so the chocolate flows across its surface. Use the back of the spoon to spread and create natural ridges and patterns as the chocolate cools. 

Chill and release. Place the coated leaves in the fridge for about 10 minutes. Once set, gently peel the cabbage leaf away the waxy surface helps the chocolate release easily. 

Repeat and create more leaves. Reuse the cabbage leaves to make additional chocolate leaves. Keep going until you have enough to decorate your cake. 

Assemble the decoration. Position the chocolate leaves upright in the center of your cake. Use some leftover melted chocolate