instructions
*Brand confectionery coating.
In advance: Prepare candy shells in flower mold. Let set.
Also: Make candy leaves. Tint melted white candy green. Brush melted candy onto back of lemon leaf;
let dry in medium flower former. Later, peel off leaf and paint vein lines on candy using fine tip brush and green candy color.
Prepare mousse and fill candy shells using tip 32 rosettes. Position candy-coated chocolate in center. Position leaf.
To make candy shells: Fill pan or mold to top edge
with melted candy. Tap on counter to remove air bubbles. Let chill in
refrigerator for 10-15 minutes or until a 1/4 in. shell has formed.
Pour out excess candy, smooth top edges with spatula and chill for
15-20 minutes longer. Carefully unmold shells (if you have difficulty
removing shells, place in freezer for 2-3 minutes, then unmold). Excess
candy can be reheated and used again. For unmolding shells from
silicone molds, peel mold back, pushing candy shell out from bottom of
mold.