Modelling Chocolate Roses

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Picture of Modelling Chocolate Roses
Flowers and chocolate are a perfect combination, right? So how much better would it be if those flowers were made of chocolate?

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.

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Step 1: Preparation

Picture of Preparation
petal template.jpg

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
  • clingfilm

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)

Step 2: Making the modelling chocolate

Picture of Making the modelling chocolate
Modelling chocolate is easy to make, using only two ingredients: 4 oz of chocolate and 2 tbsp liquid glucose.

First, melt the chocolate. It's easy to do this in the microwave, using short 30 second bursts & stirring in between to ensure it doesn't burn.

When melted, pour in the two tablespoons of liquid glucose, and stir through the mixture until just combined. It will still be very liquid

Cover the bowl in clingfilm and put it in the fridge.

Check every half hour or so, until the mix has begun to firm up. At this stage you can scrape the chocolate out of the bowl before it sets too hard & bends your spoon (this possibly only happens to wannabe students with a motley collection of IKEA cutlery). Scrape the chocolate onto some clingfilm or into a freezer bag, wrap it up, and return it to the fridge until firm. This should take an hour or so.
Julesuk73 years ago
Chocolate flowers look yummy!! But to stop the need to remove White cornflour, use cocoa instead,it also adds another dimension of brown.
sunshiine4 years ago
Very artistic! And looks so good. Thanks for sharing.
mary candy4 years ago
I was making the same thing :(
by the way, your roses looks very nice.
cluracon (author)  mary candy4 years ago
Oops, sorry! Great minds, I guess. Good luck x
; )
lidzy4 years ago
I've made roses with royal icing. and these rock! One thing you could do to make it marginally easier is to get a flower "pin" which has a flattish wide surface and a pin underneath to turn it..just makes it easier to turn the rose while forming, but your way works fine too..lovely and *drool* chocolate, what a combo!
cluracon (author)  lidzy4 years ago
I've tried royal icing roses, they drive me crazy! Piping is not my strong suit. With these, because you wrap the petals around, like making flowerpaste/gumpaste roses, you need to be able to get at the bottom so a flower nail might get in the way.
kemperjl4 years ago
Liquid glucose is corn syrup.
cluracon (author)  kemperjl4 years ago
Edited. Thanks for the info x
mary candy4 years ago
wauu Belgian chocolate !! huummmy
SHIFT!4 years ago
This is beautiful, thanks for sharing!