Rolled Flowers

Name: Rolled Flowers
Ingredients: Dampen the marble with a little bit of water and place an acetate sheet on the marble. Spread a thin layer of tempered chocolate, no thicker than 1/16 inch/1.5 mm, onto the acetate sheet in a rectangle at least 16½ × 11½ in/406 × 293 mm. Let the chocolate set for about a minute.; Starting with the longer petals first, dip the center of each petal into one of the circles of chocolate, then place the petals onto the other piped circle. Begin by placing the first two petals in an X formation, one on top of the other, then continue laying additional petals over the first two, working around in a circular formation and overlapping the center of each petal over the others until you have made one complete circle. Then add half-petals in between the larger ones, dipping each into the piped chocolate before placing it down on the flower, to achieve a realistic effect. If necessary, break some of the curled petals to get the size and shape needed to complete the design of the flower.; Use an airbrush to spray the desired color cocoa butter over the white primer. If the flower is sprayed immediately after removal from the freezer, it will create a velvet sheen because the cocoa butter will set immediately upon contact with the flower. If the color is not applied fast enough, the tips of the petals can defrost and the chocolate will become shiny instead of maintaining a velvet texture. You may want to keep a cold spray on hand to keep the chocolate cold throughout the spraying process.; To assemble the flower, set two Styrofoam squares on the marble and cover each piece of Styrofoam with parchment paper. This will help keep the temperature of the chocolate steady, since the marble may be too cold.

Preparation info

Difficulty
Easy

Appears in

The Art of the Chocolatier

By Ewald Notter

Published 2011

About

The rolled technique creates a more complicated, “busy” flower. These flowers look best on simpler, quiet showpieces that do not have a lot of other movement or color.

Method

Dampen the marble with a little bit of water and place an acetate sheet on the marble. Spread a thin layer of tempered chocolate, no thicker than 1/16 inch/1.5 mm, onto the acetate