Steps: 1. Prepare chocolate molds, thermometer, a pot or glass bowl, and a pot that can be heated with water, a knife and a board 2. dark chocolate with a knife and chopped 3. chopped chocolate in a pot, the pot in a pot that can be heated with water 4. heating while stirring to heat the chocolate to between 50-55 degrees 5. temperature, turn off the heat, take the pot out, and continue to Stir one side until the temperature drops to about 27 degrees Celsius 6. then reheat 9. cut a small opening in the mouth of the flower, start from the bottom of the mold and squeeze, slowly lift, not too high, so as to avoid air bubbles 10. pinch the end of the pinch