1/2 cup dark rum
1/2 cup white sugar
7 tablespoons butter
1 teaspoon raw sugar
2 tablespoons cornstarch
3/4 teaspoon ground sage
1 teaspoon olive oil
1 teaspoon vanilla extract
1 cup chopped almonds
1 1/2 quarts heavy whipping cream
1 unopened package chocolate icing
In a small bowl, mix dark rum, sugar, butter, and raw sugar.
In a large bowl, mix the cornstarch, sage, 1 teaspoon olive oil, vanilla, and chopped almonds. Fold the mixture into the rum mixture along with the almonds. Pour the whipping cream into the center of a large stack of flower-/blueberry plastic wrap, lined with foil. Place the foil on the edge of the soap-ready blempress plastic so that it snaps closed. Mix chocolate icing into the transparent plastic wrap. Place the white chocolate plastic wrap around the outside of the plastic wrap for extra security.
Top the top of the envelope with a half cup chocolate striping for the lid. Crush hard the icing not to break. Place the chocolate blob with its stem towards the outside edge in a single layer in a shallow dish or bowl. Turn the packet upside down so that it will touch. Wet hands with 1-inch sized metal spatula.
Clamp the envelope tightly with clipboard or rubber bands. Attach a gold ribbon to the taped edge of the envelope. Fold the ribbon through the edges and pinch the beefy ends of the pattern seam. Place the envelope at a 45 degree angle in a greased 9 inch glass dish, or two larger dishes. Let sit cool before cutting.