1 Place the cream, food colouring and syrup in a bowl and mix well. Sift the icing sugar over the cream mixture and stir to combine.
2 Dust a work surface lightly with icing sugar, then tip the cream mixture out on to it and knead with your hands until it comes together in a firm ball. Wrap in clingfilm and place in the refrigerator for about 30 minutes. Remove the fondant from the refrigerator and unwrap it. Divide it into 20 teaspoon-sized lumps, roll them into balls and place on a plate. Set aside.
3 Melt the dark chocolate in a bowl set over a saucepan of simmering water, ensuring the base of the bowl does not touch the water. Stir in the sunflower oil, then remove the chocolate from the heat. Allow to cool for around 10 minutes.
4 Meanwhile, line a 39 × 35cm baking sheet with non-stick baking paper. Working quickly, dip the fondant balls halfway into the melted chocolate one at a time. Place each coated ball carefully on to the nonstick baking paper. Top each with an edible sugared petal or leaf and set aside to harden in the refrigerator for 15 minutes. Serve as they are, or in individual petit-four cases, if you wish.