The petals
100g (3.53 ounces) tempered chocolate per flower
Chocolate flower petal template click to open pdf
Temper your chocolate and spread the chocolate thinly on some acetate. Using a knife and the petal template cut out individual petals, see video fro demonstration.
Working quickly before the chocolate hardens curve it up into a half circle. Use something cylindrical to hold it in place.
Spread more chocolate out and cut small circles and cut each circle in half.
To assemble the dessert use a little chocolate to secure a selection of fruit to the top of your macaron. Place the macaron on top of a chocolate truffle using chocolate to hold it in place.
Arrange the chocolate petals around a silicone hemisphere mold.
Then using some more chocolate add the base, this is going to hold all the petals in place.
Take one half of your flower and use chocolate to hold it in place on the base of the bowl.
Then add the chocolate macaron to the middle.
And carefully add the other half into place.