Created by

  • Julie Sharp - Callebaut® chef - CHOCOLATE ACADEMY™ centre UK
level 1

Recipe components

Callebaut® ingredients

Flower center


Blitz the 811 Callebaut Finest Belgian Dark Chocolate in a food processor to a fine crumb. Press the blitz chocolate into the base of a half sphere mould to form the center of the sun flower.



Colour some white chocolate yellow with fat based food colouring (do not use a water base coloring as this will make the chocolate seize and go thick). Temper the chocolate and then pour into a plastic cup. Dip a paring knife into the chocolate and then lightly press down onto silicon paper or plastic acetate to form a petal. Allow to set.

Finishing and presentation

Arrange the petals around the edge of a disc of chocolate. Finish the middle with the blitz chocolate center.