1. Get 200g of chocolate mastic. Knead it in your hands. So that she becomes soft and obedient. Roll white mastic in powdered sugar, milk or black mastic in cocoa powder. Take a rolling pin and roll out the mastic into a thin layer
2. Using a special small diameter cutter or glass, cut circles from a sheet of mastic. For one rose you will need 9 circles, for a bud - 4-5.
3. Start sculpting from the center of the rose. Take one of the circles and twist it into a cylinder. Take another circle and use your fingers to shape one edge of the circle into the thickness of a piece of paper. This will make the rose petal look more delicate. Repeat the procedure with the remaining rose petals.
4. Wrap the first petal around the cylinder. The top of the petal should be flush with the top of the cylinder. Glue the bottom of the petal to the bottom of the cylinder, pressing lightly. The bud is ready. If you intend to continue, turn the top edge of the petal slightly outward.
5. Take the next petal and attach it to the flower. The edge of the second petal should be under the first. The edge of the third petal, accordingly, should be under the second.
6. Attach the remaining five with a petal, slightly turning the thin edge of the petal outward. A lot of excess mastic will accumulate at the base of the rose. Remove it and use it to sculpt subsequent roses. Leave the roses at room temperature for 24 hours to dry. Once the roses are dry, they can be stored in an airtight container indefinitely.
Roses made from chocolate are not just a chic decoration for any dessert, but also a very tasty and edible delicacy. As for chocolate decoration, you can use it to enhance almost any cake or dessert; it will immediately acquire a complete and unusually attractive appearance. At first glance it may seem that it is very difficult to do. However, in reality, the process of making chocolate roses is very simple and fun.
Mastic decoration
You can even make chocolate roses with your own hands; for this you will need a special master class and a detailed, step-by-step recipe with photographs. It is important to remember that any decoration made by yourself always looks better and tastes better than store-bought.
To steal dessert, you can use a huge variety of methods. To do this, you can use confectionery equipment and supplies, namely:
- airbrushes for food coloring;
- plotters;
- printers;
- syringes and molds;
- icing;
- pastry sets and gels.
A wide range of available tools allows you to create real miracles, show imagination and develop creative abilities and skills. That is why you can make chocolate roses to decorate the cake. To make a rose beautiful and believable, it is not necessary to use expensive professional equipment. It is enough to use the means at hand to make chocolate roses.
If you still don’t know how to make chocolate roses, then you will need the following components:
- rolling pin;
- plastic container;
- chocolate mastic;
- glass or mold for circles.
One rose is prepared from 250 grams of chocolate mastic. The product must be kneaded with your hands and rolled out with a rolling pin to form a fairly thin layer. Its thickness should not exceed three or four millimeters. Using a glass, you need to cut out fifteen circles. For the petals themselves you will need about ten circles, the rest will be used to make the bud. Making chocolate roses is very simple; it is important to familiarize yourself with the technology and step-by-step steps.
To create a rose, you will need a circle of chocolate mastic; you need to roll it into a tube using your fingers. All this must be repeated with the remaining circles. Then you need to bend and then stretch the top edge of the tube and carefully turn it out. This will help give the decor a believable appearance. Thus, the petal for the bud is ready.
After this, you will need a second blank, it should be placed immediately under the first one, it is important to press the petal against the petal. The first rose bud is completely ready. Then, using three tubes, you need to make a second bud. Place the finished flowers in a container and put them in the refrigerator for three hours, as they should dry out.
Syrup and chocolate dough recipe
You can even make a rose from dough with your own hands. For this you will need the following ingredients:
- sugar – 350 grams;
- dark chocolate – 100 grams;
- boiling water – 150 milliliters;
- citric acid – about 2 grams;
- baking soda – at least 1.5 grams;
- clean spatula, cling film and rolling pin, glass.
First you need to cook the chocolate syrup. Pour water into a saucepan, heat it and dissolve the sugar in it. Bring to a boil. Add citric acid and cover the pan tightly with a lid, simmer the syrup over low heat for forty-five minutes. The pan can be removed from the oven and cooled.
Add a little water to the baking soda, mix gently and combine with the chocolate syrup. After foam has formed, you need to start stirring vigorously for ten minutes. The finished mass will have a yellowish tint, similar to honey.
Chocolate roses are an incredibly beautiful decoration for any confectionery product. Such an edible decorative element can turn a cake into a real work of art.
Professional confectioners use special equipment and tools to create such delicious accessories, making chocolate roses look as realistic as possible. It’s also easy to create such a decoration at home. The most important thing is to prepare the dough correctly and understand the principle of creating a beautiful flower.
Preparing the dough
Before you make a chocolate rose for the cake, you need to prepare the dough. The flower can be any color depending on the chocolate chosen and additional food colorings that will help give the product the desired shade. Multi-colored bouquets look very impressive on a shiny, white, glossy surface.
The mastic must be flexible enough so that it can be used to form petals and sculpt buds.
Step-by-step instructions for preparing the dough
- Add 350 grams of sugar to ¾ cup of water and bring the syrup to a boil.
- When the sugar crystals dissolve, add 2 grams of citric acid and cover the container with a lid.
- Cook over low heat for 45 minutes, turn off the heat, cool to room temperature.
- Add a little boiling water to 2 grams of baking soda and pour into the syrup.
- Stir with a wooden spatula for 10 minutes.
- Melt the chocolate in a water bath, add 40 ml of syrup, mix thoroughly to combine the ingredients.
- Place the mixture on cling film, cover with another layer of film and leave overnight. No need to refrigerate.
Making a flower
The process of creating a rose from chocolate is quite simple, and at the same time requires certain skills. You will need the following tools:
- rolling pin;
- toothpicks;
- paint brush;
- molds for cutting out circles or just a glass.
The dough should be rolled out with a rolling pin into a thin layer of 3–4 mm. Using a mold or glass, cut out circles. It’s good if they are of different sizes: 3 smaller ones for forming a bud and 5-6 larger ones for the petals. You can use attachments for a pastry syringe. The main condition is that the edges are smooth.
Next, you should make the edges of the circles wavy. To do this, confectioners use a special tool with a round tip. If you don’t have one at hand, you can do it manually, slightly squeezing the edges with your fingers (as when making dumplings). You must first sprinkle your hands with starch so that the edible material does not stick to the skin.
This way the dough will become thin and begin to curl. You should pay attention to the fact that you only need to process the very edges, and not half of the circle. You can bend the edges of large rose petals by wrapping them around a toothpick from different sides, and then pulling out the sticks. After such simple manipulations, the chocolate mastic should be allowed to cool slightly.
Bud formation
You need to pinch off a little dough, form a small ball, slightly lengthening it on one side. The result will be a cone-shaped figure - this is the middle of a chocolate rose.
- The smallest petal should be moistened with water using a brush, but do this in the middle, that is, where the element will come into contact with the cone.
- Wrap the flower around the cone so that the edges meet. This must be done only with the first rose petal so that the structure is firmly fixed. If the element does not want to be fixed, it can be additionally moistened.
- Wrap with 2-3 more petals.
This way you get miniature chocolate roses that can serve as independent decorations for any confectionery product. Outwardly, they resemble fresh unopened flowers.
Beginning confectioners who want to create a three-dimensional and more realistic rose from chocolate are recommended to start sculpting a three-dimensional flower. Just before you start working, you need to let the bud cool from the warmth of your hands.
Making petals
Let's move on to the next stage of creating chocolate roses.
- Larger diameter circles will come in handy at this stage. You need to take one circle, moisten it with water at the junction, and attach one side to the bud.
- Attach one part of the second to the other side of the petal, and the third to the second in the same way. As a result, the free part of the first will connect with the third, and the second will be between them. All of them will tightly clasp the rosebud.
- You can apply subsequent circles using the same principle. When the chocolate roses are ready, they will need to be straightened. To do this, turn the upper edges of the petals inside out, giving the desired shape.
- Insert a toothpick into the base of the chocolate rose, after moistening its end in water. You also need to ensure that the second tip of the stick does not come out of the bud.
After work, the chocolate confectionery decoration can be left to cool for a while, and in the meantime, begin to form new flowers. Don’t be afraid to experiment, because modeling is a creative process, so you should approach it creatively. Even if some details don’t turn out right away, you shouldn’t despair, because you can correct the situation right away by creating a new flower from the same dough.
Such exclusive decorative elements will allow you to create a unique design and amaze guests and household members with the spectacular appearance of the cake. No sweet tooth can resist such a work of art.
Almost all people have a big sweet tooth. And before tasting the dessert, they examine it carefully. A beautifully decorated cake or pastry will undoubtedly make you want to try it.
There is a large variety of decorations. One of the first places is occupied by chocolate roses. They are incredibly beautiful, original and very tasty.
Recipe for making chocolate roses
To prepare roses we will need: one bar of white or black chocolate (100 g) and 2 tbsp. honey The color of future products depends on the color of the chosen chocolate: white chocolate can be painted with food colors in any shade.
First, melt the chocolate in a water bath, stirring constantly. Next, add honey to it and continue stirring until it is completely dissolved. After removing from the stove, knead the resulting mass with a spoon or spatula for 5-10 minutes. The chocolate mass should be quite thick and soft, somewhat reminiscent of plasticine. After cooling a little and mixing our chocolate, put it in a plastic bag and put it in the refrigerator for an hour. During this time, our mass will harden.
To directly prepare roses, we only need toothpicks and foil.
Procedure for making chocolate roses:
1. Remove the chocolate mass from the refrigerator and knead well. From the warmth of your hands, it will gradually become elastic, but will not stick to the table.
2. With quick movements, pinch off small pieces from it and roll into balls.
3. Take one ball and flatten it with your fingers, wrap the resulting petal around the top half of a toothpick, hold the rose by the bottom edge, dry it or insert it into the cake.
4. We also flatten the next ball and place it on our flower in a circle. And so there are 6-7 petals per rose, depending on the desired result.
You can place pieces of foil between the petals to prevent them from sticking together. And also wrap the bottom of the flower in foil. This way the rose will retain its shape. It is necessary to dry the resulting flowers at room temperature; it is very convenient to stick them with the free part of a toothpick into a clean sponge. This way they will stand upright and not wrinkle. You can store roses for 2-3 months in a dark, dry and cool place, but not in the refrigerator, as they will simply freeze and will subsequently melt due to temperature changes.
1. You can sculpt flowers while wearing thin rubber gloves, but this is not very convenient.
2. Everything must be done quickly, since the warmth of your hands melts the chocolate and loses its shape. As an option, make short stops so that the mass “rests.” We rolled out the balls, let them sit for 5 minutes, applied a petal, and after a couple of minutes the next one.
3. In addition to sponges, boxes and jars with a narrow neck are excellent for drying products.
Making beautiful flowers is not difficult, you just need to have a little patience. The big plus is that if the flower does not turn out or has melted, the mass can be mixed. Just remove from the toothpick, knead well and put in the refrigerator for half an hour.
I wandered onto the site - “Magazine about bright, confectionery”, http://kiev-best-cake.livejournal.com/, God, there are so many sweet masterpieces here from real confectionery professionals and virtuosos. You can just watch, or you can learn something...
Molded chocolate - cake decoration
A delicious coffee and caramel cake with white chocolate roses will be an excellent decoration for any holiday.
Inside there is passion fruit mousse, banana jelly, pistachio sponge cake and a crispy layer of white chocolate and coconut.
Here is the recipe for molded chocolate:
-340 g white chocolate
-125 g glucose
-25 g syrup (sugar, water 1:1, boiled until sugar dissolves)
-25 g cocoa butter
Break white chocolate with cocoa butter into pieces and slowly melt in a water bath. Cool to 26 C. Add syrup and glucose, the temperature of which is 25 C. Leave for a minute, stir gently. Wrap in film and leave in the refrigerator.
After an hour, remove from the refrigerator and stir well again. Wrap in film and leave to harden for 24 hours.
After a day, take out the chocolate, mash it and start working.
Molded chocolate tends to weather and dry out over time, so work with a portion and keep the rest in film.
1. Roll out the chocolate on a surface sprinkled with starch. Wipe the rolling pin with starch too.
2. Use a notch to cut out the petals. Make a cone out of chocolate - the basis for applying petals with a thin tip.
3. Place the petal on cling film, and also cover it with cling film on top. Roll out like this: place the rolling pin diagonally and roll from the center to the left, then from the center to the right, so that a petal comes out. Cover the finished petals (there will be 7 of them for one rose in total) with cling film.
4. Let's make a flower bud. It will consist of the first three petals out of a total of seven.
Place the first petal in the center of the cone, so that the petal is located 5 mm above the tip of the cone. Attach the left side of the petal to the cone and wrap it completely into the petal. Leave the right edge straight.
5. Place the second petal with its left edge under the open edge of the petal on the cone, secure it and leave its right edge open. It will be located 180 degrees relative to the right edge of the first petal, that is, symmetrically to it.
6. Bring the third petal along the open edge of the second petal. It should look like this:
Then roll each petal in turn. Spread it with a skewer so that there is a small distance between each petal. The bud is ready.
7. Attach the next four petals one by one directly, placing half on the previous petal.
We bend the upper edges of the petal with a skewer.
8. Let the rose dry a little, cut it off the stem.
Secret: the tenth rose comes out more beautiful than the first, and the twentieth one - you can’t take your eyes off it!
And now I suggest you admire the sugar flowers. Yes, I repeat, these are not real flowers, they are really edible and really made from sugar!
Sugar floristry from sofita04 (Alla Karbivnychnaya) - http://sofita04.livejournal.com/
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