3 tablespoons olive oil
1 cup water
1 cup cognac
1 cup har saut
2 tablespoons brown sugar
siracha rose petals in wine marinade
1 teaspoon lemon zest
Heat oil in large saucepan over medium heat. Add water, cognac, sugar and butter rapidly. Bring to a full rolling boil, remove from heat, cover and simmer for 5 minutes. Add rose petals. Bring to a boil, remove from heat, stir and spread marinated petals all over greens. Cool slightly. Gel and spread marinated petals on top sandwiches.
Sassafrueze all gel ingredients. Swallow thoroughly.
Fold marinated petals onto crock cheese. Immediately press chocolate onto shallow baking sheet. Chill and serve. Serve warm.