Meet the only flower that doesn’t need water, sun, or even soil—just a refrigerator and a healthy appetite. These flowers are not only beautiful but also incredibly tasty, and making them is so simple that even someone who managed to dry out a cactus can succeed. Just dip, arrange, and chill, and you have a bouquet of edible flowers.
Tips:
- Use only fresh blueberries for this recipe. Thawed blueberries are unstable and release liquids, while frozen blueberries make the chocolate harden too quickly.
- If you don't have coconut oil or cocoa butter, skip using oil. Regular vegetable oil softens the chocolate, which isn't suitable for this recipe.
- Feel free to change the flower shape to any form you like, just ensure the blueberries are close together. Even a random arrangement on a stick will be delicious.
Ingredients (about 10 pieces):
- 3.5 ounces of dark chocolate
- 1 teaspoon of coconut oil or cocoa butter
- 1 pint of fresh blueberries
- About 10 popsicle sticks
Preparation:
- Melt the chocolate and add the coconut oil, stirring well.
- Add the blueberries and mix until they are well coated on all sides.
- Line a baking sheet with parchment paper and place the popsicle sticks on it.
- Arrange a cluster of chocolate-coated blueberries at the end of each stick. Make sure the blueberries are close together. Place in the refrigerator to let the chocolate harden.
- Store in the refrigerator for two to three days, depending on the freshness of the blueberries, or in the freezer. Serve chilled.
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