Sugared Rose Petals
5,4 / 10
ready in 15 min.
Use any left over chocolate to dip additional fruits, such as strawberries, figs, bananas and apples.
Lightly drizzle lemon juice on both sides of the rose petals. Dip the petals in sugar; gently shaking off any excess sugar.
Place the top of a double boiler over 1-inch of just simmering water. Melt the chocolate, stirring frequently. Remove pan from heat source and let chocolate cool slightly. Dip 1/3 of the petals in the chocolate and let dry. Serve with a glass of champagne if desired.