Chocolate Petals - Raupua Tiakarete

A simple chocolate decorations that bring cakes to life.

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Prep Time 15

Setting time 15

Ingredients

Chocolate Petals - Raupua Tiakarete

100 g tiakarete parauri (dark chocolate, you can use whatever chocolate you like)
Any bling that you want to add. Freeze dried fruit, gold leaf or powders.

Instructions

Chocolate Petals - Raupua Tiakarete

Chop the tiakarete parauri (dark chocolate) in to fine pieces.
Melt it gently in a bowl that is sitting over a pot of barely simmering water. You can also do this in 30 second bursts in the microwave. Only melt the tiakarete (chocolate) 3/4's of the way and then remove from the heat. Stir gently until it is all melted.
On to a flat baking tray, add dollops of the melted chocolate on to baking paper. Once you have added a dollop, smear it with the back of the spoon. There are no rules here in terms of size and shape. Just go with it.
Once you have used all the tiakarete, leave to set on the bench. Once they have set, ice your keke (cake) and press the set petals on to the soft icing as it acts as glue.