Adapted from The Secrets of Baking, by Sherry Yard Printable Version
Ingredients:
8 oz good quality bitterweet chocolate, chopped and divided
3 tbsp unsalted butter
1 cup heavy cream
1 tbsp light corn syrup
2 tbsp rose flower water
For the coating:
8 oz bittersweet chocolate, chopped into small pieces
2 cups unsweetened cocoa powder, sifted








