Velvety chocolate flowers

Instructions

1. Preheat the oven to 200°C (180°C fan forced). Line a baking tray with baking paper.
2. Put 50ml of water in a saucepan with the sugar and vanilla, then heat until the sugar is completely dissolved.
3. Separate the katafi pastry and place in a bowl. Drizzle some of the sugar syrup over the pastry until it is lightly coated, but not soaked. (Note: You may not need to use all of the sugar syrup.)
4. Add melted butter and toss until coated. Spread the cutlets evenly on a lined tray and bake in the preheated oven for 15 minutes or until golden brown. Allow to cool completely to room temperature.
5. Place egg shells 7cm in diameter on a lined tray.
6. Break the cooled katafi into a bowl, then add the chopped apricots and pistachios.
7. Temper the chocolate by placing it in a saucepan on an induction cooktop on setting 4. Stir constantly until you have 50% solids and 50% liquid. Transfer the chocolate to a heatproof plastic bowl and stir vigorously until the solids are completely melted. (Alternatively, heat the chocolate in a microwave-safe plastic bowl. Heat in the microwave for 30 seconds, stirring between each increase in heat. Once the chocolate is 50% solid and 50% liquid is reached, stirring vigorously until the solids are completely dissolved.)
8. Pour the tempered chocolate over the chocolate mixture and mix until completely coated.
9. Working quickly, pour the mixture into the prepared egg rings and push it to the edges to form a sheet (ie, make a hole in the middle). Working quickly, remove the egg ring before the chocolate sets. Place the flower tray in the refrigerator for 5 minutes to set completely.
10. Once the sheets are back to room temperature, brush with gold glitter dust (optional).

Note

Store in a cool, dry place at room temperature for up to 2 weeks.