Try Your Hand at a Few Techniques
Take a look at how to create Chocolate Roses, just like the ones featured on this website!
Tools and Equipment Needed
1 Batch Modeling Chocolate (see recipe below)
Circular Cookie Cutter- About an inch in diameter works well, but any size will do
Sheet of plastic- a plastic sandwhich bag works well here (you'll need 2 of them)
Floral Wire- 20 or 22 Guage. Bend a small hook on one end of the wire (like a disproportional candy cane)
Piece of scrap styrofoam
Take about a marble sized amount of chocolate in your hand. Warm it gently with your hand until it is soft but not melting. (this should take about 15 seconds.
Mold it roughly into the shape of a tear drop
Place onto the hooked end of your floral wire. The shape might get a little mussed. This is OK.
Remold chocolate into proper shape, and mold around the wire, so that it doesn't 'jiggle.' This may take some working, but don't handle it so much that it melts completely.
The hook in the wire ensures that the flower stays secure. If the chocolate feels loose on the wire at this point, the structure of your flower will not be strong enough.
Place flower's wire into styrofoam when not working with it. This will stop the petals from being damaged on the tabletop.
Take another small amount of chocolate- about the size of a golf ball, and warm it up a little bit
Place on top of on sheet of plastic. Place other piece of plastic on top of that. Use rolling pin to roll as thin as possible. If it is so thin that it rips, roll it up, and try again, keeping it a little thicker this time.
When you are happy with the thickness, use your round cutter to cut 4 circles from the chocolate. Roll up the scraps -to be used in the next step- and set them aside.
Take one circle and place it into between the two pieces of plastic. Use the warmth of your hand to thin one end of the petal. You want the shape to transform from a circle, to something more oblong (closer to the shape of an actual rose petal) You also want one end only to be very thin and delicate, (again, like a real rose petal) The other end should still be comparitivley thick.
When you are happy with the shape and thickness of your first petal, wrap it around your teardrop shape. The thin end should be facing up. The thick bottom should be fully attached to the bottom of the teardrop. You wont need any type of adhesive, the warmth of your hand should adequately melt the chocolate enough so that the 2 pieces stick together.
Mold the top of the petal so that it twirls around the teardrop base. Don't close it completely off a the top.
The next few steps work best if you work consistently from left to right or vice versa.
Take the 3 circles that you cut during step 2, and mold them into the same petal shapes as you did for the first petal.
Attach the first to the flower on one side only. Your last petal is going to be tucked underneath one side, so don't press it down all the way.
Take the next petal and place it on top of the last, but slightly to the side. This one can be fully attached all the way around.
Take the 3rd petal, and place it on top of the second (to the side again.) Lift the 1st slightly again, and tuck the third under the first. The three petals should now look very circular-with no obvious beginning or end. Each should be tucked under another petal on one side, and over another petal on the other side.
Modeling Chocolate Recipe
14 oz Chocolate- Any kind will do
1/3 cup Glucose
Melt chocolate in a double boiler over low heat
When chocolate is smooth, and there are no lumps remaining, remove from heat
Stir in Glucose. Mixture will thicken almost immediatley.
Mix until completely blended, and then pour onto Silpat mat or parchment paper
Let cool for several hours
When ready to use, break off a small piece, and use the heat of your hands to knead it into a pliable texture.