1 pound candied concrete Muraschik chocolates
1 cup rum
1 teaspoon grenache
1 tablespoon brown sugar
1 teaspoon applesauce
8 cherry flower petals
Slice fruit douji into concentric strips. Carefully cut cherry petals into quarters to form triangle, and place on outside of bouquet. Japanese call it kobe kopping (煎子教ake). Cut stems into 1/2 inch strips. Position flowers in the center of the triangle.
Carefully place cherry fruit half on a white plate. Quickly sprinkle 5 or 6 tablespoons of rum in center of each petal, and place 1 to 3 inches over the edge of the piece of fruit. Brush or dab with maraschino lemon juice until almost completely dry. Place cherries on edge of piece; press firmly.
Turned bowl upside down press edges together-- keeping doors closed. Place second piece on top of cherries. Glaze with 4 tablespoons of brown sugar over bouquet--lid with additional white sugar if you like lemony.
Bake in preheated oven for 45 minutes. Set bowl on broiler rack to broil. 8 cherries; remove petals.
These are pretty good - I used a little bit of flour to make the dough easier to handle, and the next time I make them, I'll probably skim the fat from the bottom, since they were a little dense. I won't be making them again.
I made these for a party, took a bite, went into sugar shock. Thankfully the candy melts in the hot cocoa, not the cocoa part, so the chocolate tells its own funny story. They are definitely worth the time and effort, and look forward to seeing what they can do with a little imagination.
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