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)
Step 2: Making the modelling chocolate
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.