These delightful chocolate roses can be used as edible decorations for a cake or to create a basket of blooms. This edible clay can be also used as a modeling clay for making other figurines and objects. The soft pliability makes it easy to work with. These chocolate roses are so easy to make that even children enjoy making them.
Chocolate Rose
Chocolate Rose Recipe:
Recipe Type: Candy, Chocolate
Yields: many chocolate roses (depending upon size of roses)
Prep time: 10 min
Ingredients:
10 ounces semi-sweet chocolate
1/3 cup light corn syrup
Preparation:
In a shallow bowl, melt the chocolate in microwave for 2 minutes; stir. Ensure that temperature does not exceed 100 degrees F. If chocolate is not completely melted, return to microwave for 30 seconds at a time and stir until smooth.
Add corn syrup to the chocolate and mix well. Using a rubber spatula, stir and fold mixture, scraping the sides and bottom of the bowl well, until no shiny syrup is visible and the mixture forms a thick ball.
Pour mixture onto a waxed paper sheet and spread with the spatula until it's about 1/2-inch thick; let it sit and stiffen, uncovered, for approximately 2 hours.
Use at once or store in an airtight container at room temperature for up to 1 month.
Procedure of Making Chocolate Roses:
Knead a handful of dough at a time on a work surface until it is soft and pliable.
Roll dough into twelve (12) 1/2-inch diameter chocolate balls. For one full-sized rose, you will need 12 balls, and for rosebuds, you will need 4 to 5 balls. The size of the ball will determine the size of the rose. For small roses use small balls, for large roses use large balls.
Place the balls on waxed paper or plastic wrap about 1-inch apart.
Using your fingers, press on the center and then on either side of each chocolate ball, flattening the disk into 1-inch round flat disks about the size of a quarter. Repeat with the remaining chocolate balls.
Remove one prepared disk and curl it into a "teepee" shape, narrow at the top and wider at the bottom. Wrap the next disk around the opening of the teepee and the third disk at the back of the teepee - this is the rose bud.
Continue adding disks which will look like petals, placing them in between slightly lower than previous row. For a fuller flower, continue adding petals in this manner. As you form petals, you gently roll or curl the right edge of the petal downward. Pinch off any excess chocolate clay at the base of the rose to make more balls.
Chocolate clay roses
NOTE: If the clay balls or petals become too soft from your body heat, let sit at room temperature for at least 10 minutes. To periodically cool you hands, grasp a cold glass.
Roses will harden after a few days and can be saved by storing in a cool, dry place.
