How To Make Modeling Chocolate Roses



Hi my dear friends! Today I made for you a tutorial on how to make modeling chocolate roses. Those roses are beautiful to decorate cakes, cupcakes, cookies, tortes and also they make a gorgeous and delicious edible gift when beautifully packed.  

It is quite fun to make modeling chocolate roses since they are all hand shaped. Basically you will need a rolling pin, parchment paper and cutters. Enjoy!




How To Make Modeling Chocolate Roses



Dark Modeling Chocolate
(From the book The Well-Decorated Cake, Toba Garrett)

1 lb (454 g) semisweet or bittersweet dark chocolate
3/4 cup (8oz or 224 g) light corn syrup

Cut up the chocolate finely and place it in a stainless-steel bowl over a pot of boiling water. Turn off the heat under the boiling water. Let the chocolate melt, stirring occasionally until the chocolate is two-thirds melted.
Remove it from the pot and stir it with a rubber spatula until it is completely melted. Pour in the corn syrup all at once and stir until the chocolate thickens and begins to leave the sides of the bowl.
Pour the chocolate into plastic wrap. Place another sheet of pastil wrap over the chocolate and flatten it out. Refrigerate for 24 hours to age. 
Storage: Double wrap the modeling chocolate in plastic bag. it will keep in the refrigerator for 4 to 6 months.



 Once the modeling chocolate aged, take it out of the refrigerator and let it sit for 30 minutes. Cut the modeling chocolate into pieces and knead it with your palms. Wrap it in a piece of plastic wrap and microwave for 5 seconds on high. Reknead until the chocolate is pliable.
Form a ball of modeling chocolate into a cone shape to measure about 1 inch (2.5 cm) in diameter.
To make the petals, roll out the modeling chocolate using a small rolling pin bettwen two parchement paper sheets. Make the petals using different sizes of the tear drop cutters or rose petal cutters. Increase the size of the cutters every layer.


Run your thumb around the sides of the petal for thinness.


Place the first two petals around the cone, raising the petal about one-third higher than the tip of the cone.


Wrap the petals around the cone, living a tiny hole at the top of the cone.


Wrap three petals around the two-petal layer so that they overlap one another.


Curl back the petals edges of the outer layer using your fingers to create movement so that they look more like real rose petals.

Next wrap the four petals around the three-petal layer, again tucking each petal into one another.






Next wrap the outer four petals around the four-petal-layer, again overlap the sides of the petals and curl the petal edges.

For a full-size bloom, shape more six petals using a larger cutter than the last petal layer.