1 bag 12 oz white chocolate chip (have cocoa butter in the ingredients list)
1/3 cup light corn syrup
Food color gel
1 poinsettia cutter and veiner set just use a pointed knife cut the petals and make the vein by a toothpick
1. Put chocolate in a medium metal bowl.
2. In a small sauce pan, bring water ( 1/2 in deep) to a boil then lower the heat down to medium low to keep the water gentle simmering, do not let water boiling. Put the chocolate bowl on the top. Do not let the water touch the bowl or get in the chocolate. Stir constantly just take a few minutes for the chocolate to melt. Remove from heat, stir chocolate until smooth. Add corn syrup and stir until well combined. The smooth chocolate will gets harden and lost the shiny look when being mixed with syrup but it is ok. Put it in a plastic bag, spread into a thin layer and wrap tightly. Let it sit at room temperature over night or at least 6 hours. It will get hardened.
3. Knead the chocolate until it is soft and smooth again with the gloved hands or between plastic sheet. Add color if you preferred. If the chocolate is too hard for you hands, cut them into small portions and work with one at a time.
4. Roll the chocolate into a very thin layer (1/16 in or pink ring on Wilton fondant rolling pin) between two sheets of parchment paper. Roll from the center out and open the parchment papers to free the dough after each time will help the dough spread out easier. Open the upper layer paper first and put it down on the top of the dough again. Then turn over all of three layers up side down, detach the upper paper. Then repeat rolling again. If the dough is getting too soft let it sit at room temperature a few minutes. Use the mold to cut the poinsettia flower petals and press the veiner down to make the vein. Arrange the green leaves and flower petal in a circle in a small bowl. Gently use a finger or an end of a chopstick press down in the center to make the petals stick together. Bend the petals make them look naturally. Then cover loosely and let the flowers set at cool area for a day or longer again.
5. Use melted chocolate or icing sugar to stick the dragees in the center. Or just use yellow icing and gold dust.