Monday, October 18, 2010

Chocolate Roses

Flowers are a timeless cake decoration. I don't know who came up with the idea of putting flowers on a cake, but aren't you glad they did? Flowers and dessert are a great combination. In this post I'll show you how to make chocolate roses. And unlike gum past flowers, these will never be left un-eaten. All you need is modeling chocolate(I'll be using dark modeling chocolate), and clean hands.


Start by kneading the modeling chocolate until it is smooth and pliable.  Form a small piece into a tear drop shape.  The size of this tear drop will determine the size of the finished rose.  Mine is about a teaspoon of modeling chocolate.

For the petals, form a pea size amount into a ball and flatten it with your fingers.  If it is too sticky, you can flatten it between two pieces of plastic wrap.  I prefer using my fingers when I can.  Flatten the edges very thin.  Wrap this around the tear drop.  You want the top of the petal to extend above the tear drop and form a small opening.  Gently press the base of the petal to the tear drop to adhere.

Here you can see my second petal before I attach it. 

 Attach the second petal at the base with gentle pressure.  I like to put a slight curl on the edge of the petal.

 Add the next petal with the side overlapping the last petal.

 Continue to add petals, always overlapping the edge of the last petal.

At this point you could stop if you want a rose bud.

Or you could keep adding until you have a fully open rose.

Still adding.  The petals should gradually get larger as you go.

 OK, that last petal looked a little too big.

 Now you have a full rose!

Here is a different angle.  The finished size is about as big around as a silver dollar.

You can even brush it with some luster dust to make it shimmer.  I love sparkly!  Store the completed flowers in an airtight container in the refrigerator.  These can be made well in advance.

Please give these a try.  You'll be glad you did. 

--Frostine