Chocolate roses are considered an original edible decoration for desserts and cakes. They allow you to make the product complete. You can build such a decoration yourself if you follow simple rules for creation. Every housewife can learn how to do them.
Features of jewelry
To make the dessert more original, a variety of equipment is used: plotters, airbrushes for dyes. Various equipment is also used - molds and a syringe. The work uses food coloring, icing, confectionery gels, and kits. They make the decorating process easier.
What kind of chocolate do you need?
To work, you need tempered chocolate, which has been processed in a special way. As a result, the product acquires plasticity, which is necessary for modeling. If you heat the product, crystallization of the cocoa butter will cause crystals to appear, and therefore the chocolate will not be pliable. It is best to follow the tempering procedure.
It involves heating and cooling chocolate. The product maintains shine and texture. If you often make cake decorations, it is advisable to purchase a special thermometer that will allow you to control the procedure.
Sculpting flowers can be done with thin rubber gloves, but this is inconvenient. The work should be done quickly, as the heat causes the chocolate to lose its shape. Jars with a narrow neck are suitable for drying. It's not too difficult to do this job. If you try to make several flowers, then over time you will get beautiful roses. They are perfect for decorating cakes and pastries.
What will you need?
Chocolate roses make it more luxurious. You don't need professional equipment to do the job. It is enough to have available means. To make jewelry you will need:
- rolling pin;
- a form for obtaining circles or a glass;
- plastic container.
Completing of the work
To create one rose from chocolate you will need 200-250 g of mastic. The product should be kneaded by hand and then rolled out with a rolling pin to obtain a thin paste 3-4 mm thick. Then you need to take a glass or mold and make circles. There should be 15 of them: about 10 for the petals, and the others for the bud. After this, you can collect chocolate roses.
To obtain a flower you need chocolate mastic. A circle is created from it, and then it is rolled into a tube. This work is done with each circle. Then the upper edges are slightly bent, and stretched, and turned outward. This decoration will become more realistic. This will create the first petal for the bud.
You need to take the second blank, place it under the first, press the petal to the petal. You will get the first bud. Three tubes serve to form the second bud. They are then placed in a container for 3 hours to dry. In the same way, you need to collect a rose flower: you need 10 tubes, placed one below the other. Their upper edges are stretched and bent. After receiving the rose, it is placed in a container to dry. After that, you can decorate the cake with them.
What is required for chocolate dough?
Chocolate roses can be made from chocolate dough. For this you will need:
- dark chocolate (100 g);
- sugar (350 g);
- hot water (150 ml);
- soda (1.5 g);
- citric acid (2 g);
- cling film;
- rolling pin;
- a form for obtaining circles or a glass;
- putty knife.
These are the main ingredients and means to obtain beautiful jewelry. With their help, classic roses are prepared. They are made from white chocolate, as well as from a mixture. If you combine colors, you get a magnificent decoration.
Preparation
To make roses for the cake, you need to prepare: Pour water into a saucepan and put it on fire. Then sugar is added and the solution is boiled. When it boils, add citric acid and cover the pan with a lid. The syrup is cooked for about 50 minutes over low heat. Then it should cool down.
Boiled water is added to the soda, and then the syrup is poured. When foam appears, you need to increase stirring. The resulting syrup has a yellow tint, similar to honey. To make chocolate decorations, you need to make chocolate dough. The treat bar should be crushed, the mass should be placed in a water bath, the product should become melted. Then syrup (30 ml) is added and the composition is mixed until a thick mass is obtained. Then it is laid out on cling film and covered with another film. Then everything is left for 12 hours to harden.
Making a flower
Once hardened, you can make chocolate roses. You need to break off a little dough, knead it with your hands, and use a rolling pin to create a thin layer. Then you need to take a mold or glass and cut out 15 circles. They are placed on a tray, and the remains are removed with a spatula. The circles need to be given the shape and thickness of rose petals, slightly stretched.
Create a ball from the dough and make it cone-shaped. During assembly, the petal is wrapped around the cone, and then another petal is fixed to the first. The third is located under the open part of the second. The open part of the second part is closed on the third. This way all the details are recorded. The petals must be bent outward, making the flower realistic.
At the base you need to eliminate excess dough. This concludes the making of the rose. If there are several roses on the cake, then you will additionally need to make other decorative elements, such as leaves. Dark and white chocolate can be used. Chocolate roses will make any cake more beautiful.
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.
Chocolate roses and an openwork chocolate ball for the cake.
I found absolutely amazing chocolate roses. All that remains is to find gel food coloring, since water-soluble ones are not suitable, but such a simple recipe - you will lick your fingers!
This rose is made of white chocolate, would you like to make one?
First we need to prepare chocolate mastic
100 g white chocolate
2 tablespoons liquid honey
Dissolve the chocolate in a water bath, remove and add honey.
Stir with a spoon and then knead well with your hand.
It needs to be done over a plate as excess honey will drip off.
You will get a plastic mass. Place it in a bag and let it sit for a while and cool.
The chocolate mastic is ready. Now all that remains is to wrap the roses.
Take a little chocolate mastic and add red paint (gel)
and knead until the color is uniform.
Roll out red mastic and wrap the flagellum in it
white. Cut into pieces. Knead each piece separately, making one side thin.
We collect roses. The petals stick together without water, the mass is like plasticine
Chocolate "plasticine"
Ordinary chocolate, black/white, “elite” is possible. White only takes longer to melt.
for 50 grams of chocolate you need 1 tbsp of syrup
Break the chocolate into cubes and put it in a micro to melt. In my microwave it takes about 60 seconds.
Stir well and add syrup. Stir until the chocolate comes off the sides of the bowl and turns into plasticine.
Place it in a plastic bag and use it as needed, softening it slightly in a micro (no more than 10 seconds).
1. All dishes must be dry. Excess ingredients, such as water, will spoil all the raspberries on the vine.
2. Your hands should be dry when modeling. If a layer of chocolate has stuck to them and it has already begun to interfere, then wipe it off with a napkin.
3. You should not rush to sculpt. When kneading the “dough” into the desired shape, you need to press it with your fingers, wait a couple of seconds and continue.
4.White chocolate can be painted using dry or gel paints.
5. You can store it for as long as chocolate, for which you just need to look at the wrapper of the latter :)
6. After lying down, the plasticine becomes better :)
Chocolate roses will look very beautiful from it.
I make them using the same principle of petals: 1-3-5-7.
I take a toothpick, cut off the sharp tip, and insert the other one into a roll of toilet paper.
I string the first petal in the form of a bud, and then “stick” the rest.
To prevent the petals from tearing at the ends, I use rule number 3 :)
For those, I suggest the second option:
You do the same manipulations with chocolate, but then you add just HONEY :)
Since, to avoid any misunderstandings, I store honey in the refrigerator, before pouring it into chocolate, I heat it up a little so that it becomes more liquid.
If you are bored one evening, then make some roses/bears/cubes in reserve. Put them in a box in a place where they won’t be touched and, if necessary, you can decorate a cake/cake/ice cream with them.
Openwork chocolate ball for cake
These are amazing chocolate roses are made It’s not at all as difficult as you think! Moreover, making them will not be particularly difficult if you know the principle of preparation.
The most important thing is to do what we talked about in the corresponding article. So if you haven't read it yet, be sure to do so, otherwise you simply won't have anything to work with. Its consistency is similar to plasticine, so you can make not only roses from it, but basically anything you want! But since today we are talking about roses, we will offer you not only a win-win option for creating them, but also many different ideas how such beauty can be diversify.
How to make beautiful chocolate roses
Rolling out our mastic
It should turn out as thin as possible, but at the same time, with mastic there should be convenient to work, it shouldn't tear.
Take a mold, a vodka glass or something else that suits the shape and size, and start cut out circles
Then we twist one of them. For ease of use, you can take toothpick and wind the first circle around it. Then, with ready-made roses, you will not have any storage problems: just take a soft base (vegetable, fruit, sponge, etc.) and stick a toothpick into it and leave our chocolate roses wait for your time like this. Yes, and they’re more convenient for cake this way. attach.
Then take the next circle and knead one half with your fingers so that it becomes thinner.
We wrap the resulting petal onto the base so that the seam from it ends up inside the petal.
Bend the edge of each subsequent petal slightly
Place the next petal under the edge of the previous one so that it looks like a spiral.
We continue until the result suits you and the rose is ready
Variants of chocolate roses
Chocolate roses can be the most different colors, both monochromatic and combining several shades.
To make such roses, for mastic take White chocolate. When it's ready, simply add the desired color of gel food coloring to it and mix well.
Already prepared white chocolate rose, which is covered pearlescent dye using a brush.
In this case, also using a brush, the edges of the petals are covered dry dye.
Two thin sheets of mastic of contrasting colors, fastened together
Chocolate rose made of alternating petals of different colors
The rose is made from mastics of the same color, but in different shades: light, dark and a mixture of two mastics - thanks to this the transition is smooth. Three petals are light, three are medium and the rest are dark. Very beautiful!
In order to make such a beauty, you need to roll out the mastic same color(in this case pink) and wrap it in it flagellum of another (white, without dye). Then cut the resulting sausage into thin rings and shape them into petals with your fingers.
You can also vary this method. For example, if you want your chocolate rose to be white and highlight the tips of the petals dark stripe, then the flagellum from white mastic should not be wrapped in dark, but simply cover it on top and cut it like this. Can twist flagella of different colors together, fold in half and twist again - then you will get a chocolate rose striped.
Surely, these are not all possible options. Try, experiment - and your desserts with chocolate roses will take on a new life!
Chocolate roses make attractive edible decorations for desserts and cakes. Chocolate decorations made from roses give the dessert a complete and unique look; they are very common among lovers of original dishes. Making flowers like this with your own hands is not difficult.
Making cake decor from mastic
There are a variety of options for decorating desserts; they are created from special products. Various modern confectionery equipment is used (food printers, plotters, airbrushes for dyes), a variety of equipment (molds, syringes), food dyes, icing, confectionery gels, confectionery kits, which allows confectioners to fully express their imagination and creativity, making it easier for them work.
You can decorate a delicious cake intended for a festive dessert at home using original chocolate roses. To make these confectionery decorations, no expensive professional equipment or supplies are required. Everything is decided by the means at hand. To make beautiful decorative elements you will need:
- chocolate mastic;
- rolling pin;
- a form for cutting out circles (you can use a glass);
- Plastic container.
To make one rose you need approximately 200-250 g of chocolate mastic. The product is kneaded by hand, after which the mastic is rolled out with a rolling pin so that a thin paste is obtained, the thickness of which is 3-4 mm. Now take a glass or a form for cutting out circles, with the help of which circles are made from mastic. You will need to create 15 circles: 8-10 pieces for the petals, the rest are needed for the bud. Let's start assembling the buds and flower.
To create a flower, take a circle of chocolate mastic and roll it into a tube with your fingers. We perform similar actions with all circles. Now the upper edges of the tube need to be slightly bent and stretched, turned outward, this will give the decoration a more realistic look. We received the first petal for the bud. We take the second blank, place it under the first, press the petal to the petal. In this way we place 2 petals. We received the first bud. We form the second bud from three tubes. Leave the finished buds in a plastic container for 3 hours to dry. A rose flower is collected in a similar way; it will require 10 tubes, which are placed one under the other. The upper edges of the tubes intended for the rose flower are stretched and bent outward a little more than those that go to the petals of the buds. When the rose is formed, it is also placed in a plastic container to dry. Finished decorations may look like in Fig. 1.
Making a rose from chocolate dough: making the dough and syrup
You can make an attractive rose from chocolate dough. To do this you will need:
- 100 g dark chocolate without filling;
- 350 g sugar;
- 150 ml hot water;
- 1.5 g soda;
- 2 g citric acid;
- cling film;
- rolling pin;
- a form for cutting out circles or a glass;
- clean spatula.
Prepare chocolate syrup. Pour water into a saucepan with a thick bottom and put it on fire. With constant stirring, all the sugar dissolves in the water and the mixture boils. After boiling, citric acid is added to the mixture and the pan is tightly closed with a lid. The syrup should be simmered over low heat for 45-50 minutes. After this, it is removed from the heat and placed on a stand, slightly cooled at room temperature. Now a little boiled water is added to the soda, the composition is carefully stirred, and mixed with syrup to neutralize. When foam forms, stirring must be intensified; continuously stir the syrup with soda for about 10 minutes. The prepared syrup will be yellowish, somewhat reminiscent of young honey.
Preparing chocolate dough. A bar of dark chocolate is crushed, the mass is placed in a water bath, melted, and removed from the heat. Then add 30 ml of syrup and stir until thickened. After this, the resulting mass is laid out on cling film in a thin, uniform layer, covered with another film on top, and left at room temperature for 12 hours to harden.
Formation of a rose flower
When the dough has hardened, begin to form the flowers. Break off a small piece of dough, knead it with your hands, and use a rolling pin to form a thin layer. Then they take a mold or glass, cut out about 15 circles from the layer, and place them one next to the other on a tray or in a small plate. The remaining dough is removed from the table with a spatula. They continue to work with the dough scraps and use them to make flower parts. The circles are given the shape and thickness of rose petals by hand and stretched a little.
Create a ball from a piece of dough and give it a cone shape. When assembling a rose, the first petal is wrapped around the cone and fixed, the second petal is fixed to the first only on one side. The third is fixed on one side and is located under the open part of the second. The open part of the second element is closed on the third petal. This is how all the elements are placed. The petals bend outward slightly, giving them realism and expressiveness. Excess dough is removed from the base of the flower, giving the decoration a natural look. Chocolate rose is ready. If necessary, several roses are made for the cake, additional decorative elements are created (leaves, balls, curls, bows, inscriptions, figurines, etc.). Dark and white chocolate and dyes are used. c may look like in Fig. 2.
Chocolate roses, which any housewife can easily make, are used to decorate the cake.
Their production does not require expensive confectionery equipment; all products and equipment are available and are not in short supply.
