PUNCHMAGAZINE.COM 121 Chocolate and flowers are a natural pairing—especially enjoyed this way! SERVES 4 INGREDIENTS Edible flowers (fresh or dried) 2 cups chocolate chips (white, milk or dark) ½ teaspoon peppermint extract EQUIPMENT Lollipop mold and sticks + Remove flowers from stems, making sure they are free of debris and completely dry, then set aside. + Place a lollipop mold onto a tray that fits in your refrigerator and place lollipop sticks in the mold. Chocolate Petal Pops + Melt the chocolate chips in a double-boiler or heat-proof bowl set over a pot of simmering water, stirring frequently until smooth. Remove from heat. + Carefully spoon melted chocolate into the lollipop molds. Tap the filled mold onto the counter to get rid of air bubbles and level the chocolate. + Quickly and carefully press fresh or dried flowers on top of the chocolate. Using a toothpick can be helpful. + Keeping the lollipop mold on the tray, carefully place it into the refrigerator until chocolate hardens, about 40 minutes. Then carefully remove the lollipops from the molds. Enjoy within a day or two, while the flowers look fresh.
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