All About Chocolate > Technique for Making a Chocolate Flower

In order for the chocolate to be pliable so that it doesn't break, you have to add 1 part oil to 10 parts chocolate when it is melted, then return it to the double boiler and bring it to 50° C (the temperature that you can stand if you dip your finger into it). Then spread the chocolate onto an inverted and warmed baking sheet. Refrigerate, and before using, leave at room temperature for 30 minutes so it becomes pliable. Then simply scrape off a strip with a metal spatula and roll it up to create a flower.