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First, grind the hibiscus flowers in a coffee or spice grinder to a fine powder. Set aside
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There are two ways you can do this.
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*This way does take a little practice.
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I use plastic molds that are made for peanut butter cups and a small round pastry brush.
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Swirl the pastry brush around the chocolate to load up the brush.
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Swirl the chocolate around the cup molds starting on the bottom and swirling up the sides. Put into the freezer.
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I do this one or two more times to make sure there are no thin spots. The sides are the toughest parts.
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Drop the marzipan discs into the bottom and press down. Top with chocolate and smooth it out with a rubber spatula. Sprinkle on the hibiscus powder.
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Place back into the freezer until completely hard. You can tell if they are ready by looking at the bottom to see if it is dark brown or if it has lifted.
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It will be cloudy looking. Turn them over and pop them out onto a plate.
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You can either use kitchen shears to trim up the edges or carefully use a paring knife.