Modeling a Chocolate Rose

Appears in

Published 2015

Each rose will need approximately 4 oz/30 g of modeling chocolate. Knead the modeling chocolate until it is pliable.
Shape about one-quarter of the modeling chocolate into the center of the rose by shaping it into a cone and then rolling the tip of the cone on the work surface so it is thin. Flatten the bottom of the center so that it stands up on its own.
Roll out the remaining modeling chocolate on the silicone baking mat until it is 1/16 in/0.15 cm thick.
Cut out 10 circles with a 1¼-in/3-cm cutter. Remove the excess modeling chocolate and wrap it tightly in plastic wrap. Thin the top edge of each petal using the back of a spoon or plastic hand scraper to make the rose look more realistic.
Two of the rounds will be used to make the bud. Attach the first petal by connecting it to the tip of the base and then wrapping it around. Smooth the base of the petal into the center of the flower. Repeat this process with the other petal. For a more realistic appearance, tuck each petal inside the previous one so they overlap slightly.
The next row needs three petals that are attached to the bud and slightly overlap. Curl back the edge of one side of each petal and attach the petals so the uncurled side is tucked into the previous petal.
You can repeat this process with another row of five petals.

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