White Chocolate Petals - Raupua Tiakarete Mā

A simple white chocolate decoration, perfect for decorating cakes, cheesecakes or cupcakes!

Prep Time 15

Servings petals (enough to decorate a 20 cm cake around the sides and on top.

150 g tiakarete mā (white chocolate, either plain or caramelised white works well here). Use a good quality chocolate, I always use Whittakers for this recipe.

Chop the tiakarete mā (white chocolate) in to fine pieces.
Melt it gently in a heat-proof bowl that is sitting over a pot of barely simmering water (around 3cm deep). Make sure the bowl is not touching the water.
You can also do this in 30 second bursts in the microwave. Only melt 3/4's of the tiakarete (chocolate) 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 for 15 minutes. Add them to the fridge to completely set for 15 more minutes.
Once they have set, they are free to use however you wish.
Be gentle as you use them. Also remember if it is hot, add them on to your baked goods in the fridge so they stay set for longer.