Chocolate roses

Overview

How to cook Chocolate roses at home

Raw material picture
Melt the chocolate coins insulated water without splashing the water.
When the chocolate is mostly melted, remove from the hot water, use the remaining heat to melt the rest, and then add the malt.
Mix thoroughly.
After cooling, put into a plastic bag, cut into thin slices and refrigerate until solid and hard.
Take out and cut it into small pieces about the size of soybeans.
Round.
Take one and shape it into a flower core.
Then sandwich the small round pieces between oil paper or plastic bags and press into small round slices. It doesn’t have to be too round, just feel free to do it.
Take a piece and wrap it around the flower core.
Wrap the second and third pieces so that the petals curl outward.
Wrap them in turn.
Wrap until you are satisfied with the rose. You can have more petals to make a bigger rose, or you can have less petals to make a smaller rose. After the rose is done, pinch the edges a little thinner with your hands to make it more realistic.
I made about 8 roses for this amount.
Healthy and beautiful chocolate roses are ready. Decorating them on pastries will have a stunning effect.
Finished product pictures
Finished product pictures
Finished product pictures
Gradient rose made with white chocolate, starch syrup and a little green pigment.
Gradient Rose