This is a simple and cute chocolate bouquet made up of Andes Mints and
Ferrero Rocher chocolates. You only need a few simple supplies, and in no time you will have this cute little arrangement
ready to for display on your desk or kitchen counter!
Instructions:
Step 1:
Cover
floral foam with green tissue paper-hold in place with corsage pins.
Step 2:
Using 1 corsage pin per mint, cover top of foam block with Andes mints, making
the edge of the first row of candies hang over a little bit-this will help hide the block well.
Poke one pin through the middle of each candy to hold in place.
If your block edges won't fit the few last candies properly, open the candies
and break them down to the right size.
Cover back
with the foil and pin in place.
Move the pins that
are holding the tissue paper when you get to that area.
Cover all sides of block
except the bottom.
Step 3:
Attach
a twist tie near the top of each skewer. Twist the tie tight, and wrap the ends completely around the skewer.
This helps hold the paper and candy in place.
To
make the flowers, take 3-4 thin strips of tissue paper, about 1x3", and criss-cross the pieces.
Take a corsage pin to poke a hole in the middle, and bend paper upwards.
Remove pin and push skewer through the holes in the papers.
Top the papers with one Ferrero Rocher chocolate.
