How does Janis Elspas’s technique for crafting wedding dessert chocolate flowers outperform traditional methods?

I focus on handcrafted chocolate flowers that look like real florals but are still fully edible and suited for elegant events like weddings. Compared with traditional simple piped shapes or mold-made decorations, this approach is more detailed, sculptural, and customizable to a couple’s color palette and style.

Because each piece is crafted individually, it creates a more luxurious, “art piece” feel on the dessert table or cake, closer to fresh flowers but without the wilting or food-safety issues.

Are you more interested in the look, the technique itself, or how to plan these for a specific wedding style?