Chocolate roses are a great way to add some sophisticated flair to cakes and cupcakes. They are made using modelling chocolate, a simple combination of chocolate and glucose which creates a flexible, moldable material. Ideal for roses and other simple flowers, it can also be cut or shaped into other decorations to liven up your baking.
Step 1: Preparation
Modelling chocolate only requires two ingredients: 4 oz chocolate (I used dark chocolate, purely a matter of personal preference) & 2 tablespoons of liquid glucose.
To make the modelling chocolate you need:
- a bowl & microwave to melt the chocolate in
- a spoon for stirring
- scales/measuring cups
- a fridge
For the chocolate roses:
- a small chopping board
- a small rolling pin
- rose petal cutters, or a print off of the template, a knife & some patience
- cornflour to stop things sticking
- (and optional edible glitter if you share my magpie tendencies)