Saturday, May 16, 2009

How to Make Chocolate Roses

What You Need:
  • Light corn Syrup
  • Melting Chocolate
  • Wax paper
***find Melting Chocolate at local cake decorating supply stores, Wal-Mart, Michael's,& JoAnn's. It comes in a variety of colors and you can even add flavors)***

Step 1: Melt chocolate in microwave as directed on package then mix 1/3 cup of Light Corn Syrup with 14 oz. Melting Chocolate (some come in a 12 oz. bag, not to worry, just add a little less corn syrup)

Step 2: Lay out mixture on wax paper to dry and cool to room tempStep 3: Once chocolate had dried and cooled you should see no separation of corn syrup and chocolate and it should have a matte appearance, NOT SHINY. To check if ready, try kneading it like play dough. If it is sticky then it is not dry and cooled. Once kneaded then take a piece (about a quarter size) and shape into a ball. This is your base. The bigger the base, the bigger the rose. Shape ball into a Hershey's Kiss shape as pictured. It should be roughly the same size as a Hershey's Kiss too!Step 4: Shape 8-10 dime sized balls, these will become the petalsStep 5: Smash these balls (I only smash the one I am about to apply) flat, flatten ball in between the size of a quarter and silver dollar. Make sure you are able to peel it off the waxed paper. If it breaks then it is too thin.*You can also flatten it in your hands but be careful. If the chocolate becomes too hot then it will start to melt and become sticky and shiny. If this happens just make a new ball or place it in the fridge to cool down fast and re-kneed if necessary.***Step 6: Wrap the first petal around cone tip.Then wrap another petal around the opposite side of the first petalPlace another petal on the opposite side of that one, as shownAdd more petals in between the petals of the row before it, as pictured. Add less petals for a rosebud or more for a matured rose.

***If your petals are standing up too straight then gently open them by lightly pushing outward on the petal tips. Also to decrease the amount of chocolate on the bottom, I pinch off the excess and gently flatten the bottom (like pictured)They can be placed on cakes/cupcake, desserts etc. to give a sense of elegance and uniqueness. Secure them on your dessert with chocolate butter cream leaves.

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