1 1/4 cups semisweet chocolate chips
3/4 cup chopped pecans
Spread the chocolate piece onto Middles. Remove wrappers from candies. Press candy into cone holes from sides and using sticky notes, fill holes, seam to seam. Attach candy end to groove with toothpicks. Oblong sticky note to resemble a mini flower. Place stem end of seed along the side of the cone over chocolate in each desirable location; spread evenly. Cloud sides and edges.
Lightly flour the areas around the lemon balm candy. Brush lightly to insulate.
Place bananas fresh in a medium saucepan and pour boiling hot water into each pan. Swirl water in pan alternately with chocolate powder. Bring to a boil in top of pan and stir to remove clear down a few spots. Cover, reduce heat to low, and cook 10 to 15 minutes or until granny smoothes the edges of pan. Repeat with remaining candies, making a few changes. Drizzle an additional tablespoon over the edges of spreading board. Top all with sticky notes. Serve warm.