Chocolate roses. How to make roses from chocolate Making chocolate roses at home

Roses made from chocolate are not just a chic decoration for any dessert, but also a very tasty and edible delicacy. As for chocolate decoration, you can use it to enhance almost any cake or dessert; it will immediately acquire a complete and unusually attractive appearance. At first glance it may seem that it is very difficult to do. However, in reality, the process of making chocolate roses is very simple and fun.

Mastic decoration

You can even make chocolate roses with your own hands; for this you will need a special master class and a detailed, step-by-step recipe with photographs. It is important to remember that any decoration made by yourself always looks better and tastes better than store-bought.

To steal dessert, you can use a huge variety of methods. To do this, you can use confectionery equipment and supplies, namely:

• airbrushes for food coloring;
• plotters;
• printers;
• syringes and molds;
• icing;
• pastry sets and gels.

A wide range of available tools allows you to create real miracles, show imagination and develop creative abilities and skills. That is why you can make chocolate roses to decorate the cake. To make a rose beautiful and believable, it is not necessary to use expensive professional equipment. It is enough to use the means at hand to make chocolate roses.

If you still don’t know how to make chocolate roses, then you will need the following components:

• rolling pin;
• plastic container;
• chocolate mastic;
• glass or mold for circles.

One rose is prepared from 250 grams of chocolate mastic. The product must be kneaded with your hands and rolled out with a rolling pin to form a fairly thin layer. Its thickness should not exceed three or four millimeters. Using a glass, you need to cut out fifteen circles. For the petals themselves you will need about ten circles, the rest will be used to make the bud. Making chocolate roses is very simple; it is important to familiarize yourself with the technology and step-by-step steps.

To create a rose, you will need a circle of chocolate mastic; you need to roll it into a tube using your fingers. All this must be repeated with the remaining circles. Then you need to bend and then stretch the top edge of the tube and carefully turn it out. This will help give the decor a believable appearance. Thus, the petal for the bud is ready.

After this, you will need a second blank, it should be placed immediately under the first one, it is important to press the petal against the petal. The first rose bud is completely ready. Then, using three tubes, you need to make a second bud. Place the finished flowers in a container and put them in the refrigerator for three hours, as they should dry out.

Syrup and chocolate dough recipe

You can even make a rose from dough with your own hands. For this you will need the following ingredients:

• sugar – 350 grams;
• dark chocolate – 100 grams;
• boiling water – 150 milliliters;
• citric acid – about 2 grams;
• baking soda – at least 1.5 grams;
• clean spatula, cling film and rolling pin, glass.

First you need to cook the chocolate syrup. Pour water into a saucepan, heat it and dissolve the sugar in it. Bring to a boil. Add citric acid and cover the pan tightly with a lid, simmer the syrup over low heat for forty-five minutes. The pan can be removed from the oven and cooled.

Add a little water to the baking soda, mix gently and combine with the chocolate syrup. After foam has formed, you need to start stirring intensively for ten minutes. The finished mass will have a yellowish tint, similar to honey.

How to make a chocolate rose. Chocolate mastic recipe

Don’t want to make a beautiful and delicious chocolate rose with your own hands? You can decorate cakes, pastries, ice cream... whatever you want with roses)

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To create a rose we need to prepare chocolate “plasticine”. We take ordinary chocolate, black or white, and syrup

For 50 grams of chocolate you need to take 1 tablespoon of syrup
Break the chocolate into cubes and throw it in the microwave to melt. It will take about 60 seconds

Now you need to stir well and add syrup. Stir until the chocolate comes off the sides of the bowl and turns into plasticine.

We place the plasticine in a plastic bag and use it as needed. Before sculpting roses, plasticine should be slightly warmed in the microwave, no more than 10 seconds.

Dishes for plasticine must be dry. Hands must be dry when sculpting. If a layer of chocolate has stuck to them and it has already begun to interfere, then wipe it off with a napkin. You should sculpt slowly. When kneading the “dough” into the desired shape, you need to press it with your fingers, wait a couple of seconds and continue. White chocolate can be painted with dry or gel paints. After lying down, the plasticine becomes better, more suitable for sculpting roses :)

Let's look at the photo master class:

To prepare chocolate mastic we will need: 100 grams of white chocolate and 2 tablespoons of 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. The result will be a plastic mass. Place in a plastic bag and let sit and cool for a bit. Chocolate mastic is ready. Now all that remains is to wind the roses. Take a little chocolate mastic, add red paint (gel) and knead until the color is uniform.

Roll out red mastic and wrap a white flagellum in it

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

Photos from the site lulussweetsecrets.blogspot.ca/

Chocolate roses are an incredibly beautiful decoration for any confectionery product. Such an edible decorative element can turn a cake into a real work of art.

Professional confectioners use special equipment and tools to create such delicious accessories, making chocolate roses look as realistic as possible. It’s also easy to create such a decoration at home. The most important thing is to prepare the dough correctly and understand the principle of creating a beautiful flower.

Preparing the dough

Before you make a chocolate rose for the cake, you need to prepare the dough. The flower can be any color depending on the chocolate chosen and additional food colorings that will help give the product the desired shade. Multi-colored bouquets look very impressive on a shiny, white, glossy surface.

The mastic must be flexible enough so that it can be used to form petals and sculpt buds.

Step-by-step instructions for preparing the dough

1. Add 350 grams of sugar to ¾ cup of water and bring the syrup to a boil.
2. When the sugar crystals dissolve, add 2 grams of citric acid and cover the container with a lid.
3. Cook over low heat for 45 minutes, turn off the heat, cool to room temperature.
4. Add a little boiling water to 2 grams of baking soda and pour into the syrup.
5. Stir with a wooden spatula for 10 minutes.
6. Melt the chocolate in a water bath, add 40 ml of syrup, mix thoroughly to combine the ingredients.
7. Place the mixture on cling film, cover with another layer of film and leave overnight. No need to refrigerate.

Making a flower

The process of creating a rose from chocolate is quite simple, and at the same time requires certain skills. You will need the following tools:

• rolling pin;
• toothpicks;
• paint brush;
• molds for cutting out circles or just a glass.

The dough should be rolled out with a rolling pin into a thin layer of 3–4 mm. Using a mold or glass, cut out circles. It’s good if they are of different sizes: 3 smaller ones for forming a bud and 5-6 larger ones for the petals. You can use attachments for a pastry syringe. The main condition is that the edges are smooth.

Next, you should make the edges of the circles wavy. To do this, confectioners use a special tool with a round tip. If you don’t have one at hand, you can do it manually, slightly squeezing the edges with your fingers (as when making dumplings). You must first sprinkle your hands with starch so that the edible material does not stick to the skin.

This way the dough will become thin and begin to curl. You should pay attention to the fact that you only need to process the very edges, and not half of the circle. You can bend the edges of large rose petals by wrapping them around a toothpick from different sides, and then pulling out the sticks. After such simple manipulations, the chocolate mastic should be allowed to cool slightly.

Bud formation

You need to pinch off a little dough, form a small ball, slightly lengthening it on one side. The result will be a cone-shaped figure - this is the middle of a chocolate rose.

1. The smallest petal should be moistened with water using a brush, but do this in the middle, that is, where the element will come into contact with the cone.
2. Wrap the flower around the cone so that the edges meet. This must be done only with the first rose petal so that the structure is firmly fixed. If the element does not want to be fixed, it can be additionally moistened.
3. Wrap with 2-3 more petals.

This way you get miniature chocolate roses that can serve as independent decorations for any confectionery product. Outwardly, they resemble fresh unopened flowers.

Beginning confectioners who want to create a three-dimensional and more realistic rose from chocolate are recommended to start sculpting a three-dimensional flower. Just before you start working, you need to let the bud cool from the warmth of your hands.

Making petals

Let's move on to the next stage of creating chocolate roses.

1. Larger diameter circles will come in handy at this stage. You need to take one circle, moisten it with water at the junction, and attach one side to the bud.
2. Attach one part of the second to the other side of the petal, and the third to the second in the same way. As a result, the free part of the first will connect with the third, and the second will be between them. All of them will tightly clasp the rosebud.
3. You can apply subsequent circles using the same principle. When the chocolate roses are ready, they will need to be straightened. To do this, turn the upper edges of the petals inside out, giving the desired shape.
4. Insert a toothpick into the base of the chocolate rose, after moistening its end in water. You also need to ensure that the second tip of the stick does not come out of the bud.

After work, the chocolate confectionery decoration can be left to cool for a while, and in the meantime, begin to form new flowers. Don’t be afraid to experiment, because modeling is a creative process, so you should approach it creatively. Even if some details don’t turn out right away, you shouldn’t despair, because you can correct the situation right away by creating a new flower from the same dough.

Such exclusive decorative elements will allow you to create a unique design and amaze guests and household members with the spectacular appearance of the cake. No sweet tooth can resist such a work of art.

Almost all people have a big sweet tooth. And before tasting the dessert, they examine it carefully. A beautifully decorated cake or pastry will undoubtedly make you want to try it.

There is a large variety of decorations. One of the first places is occupied by chocolate roses. They are incredibly beautiful, original and very tasty.

Recipe for making chocolate roses

To prepare roses we will need: one bar of white or black chocolate (100 g) and 2 tbsp. honey The color of future products depends on the color of the chosen chocolate: white chocolate can be painted with food colors in any shade.

First, melt the chocolate in a water bath, stirring constantly. Next, add honey to it and continue stirring until it is completely dissolved. After removing from the stove, knead the resulting mass with a spoon or spatula for 5-10 minutes. The chocolate mass should be quite thick and soft, somewhat reminiscent of plasticine. After cooling a little and mixing our chocolate, put it in a plastic bag and put it in the refrigerator for an hour. During this time, our mass will harden.

To directly prepare roses, we only need toothpicks and foil.

Procedure for making chocolate roses:

1. Remove the chocolate mass from the refrigerator and knead well. From the warmth of your hands, it will gradually become elastic, but will not stick to the table.

2. With quick movements, pinch off small pieces from it and roll into balls.

3. Take one ball and flatten it with your fingers, wrap the resulting petal around the top half of a toothpick, hold the rose by the bottom edge, dry it or insert it into the cake.

4. We also flatten the next ball and place it on our flower in a circle. And so there are 6-7 petals per rose, depending on the desired result.

You can place pieces of foil between the petals to prevent them from sticking together. And also wrap the bottom of the flower in foil. This way the rose will retain its shape. It is necessary to dry the resulting flowers at room temperature; it is very convenient to stick them with the free part of a toothpick into a clean sponge. This way they will stand upright and not wrinkle. You can store roses for 2-3 months in a dark, dry and cool place, but not in the refrigerator, as they will simply freeze and will subsequently melt due to temperature changes.

1. You can sculpt flowers while wearing thin rubber gloves, but this is not very convenient.

2. Everything must be done quickly, since the warmth of your hands melts the chocolate and loses its shape. As an option, make short stops so that the mass “rests”. We rolled out the balls, let them sit for 5 minutes, applied a petal, and after a couple of minutes the next one.

3. In addition to sponges, boxes and jars with a narrow neck are excellent for drying products.

Making beautiful flowers is not difficult, you just need to have a little patience. The big plus is that if the flower does not turn out or has melted, the mass can be mixed. Just remove from the toothpick, knead well and put in the refrigerator for half an hour.

Here are some more ideas for chocolate roses. This is such a delicious dessert you can prepare. Instead of strawberries, you can take any other fruit. The strawberries are covered with a layer of white chocolate and then the petals are attached.

You can color white chocolate with food coloring and make a basket of roses like this.



It can be done quite simply. Buy these molds and pour melted chocolate into them.







In the answers we have already written about other methods on how to make roses from chocolate, but I want to offer you a creative method on how to make roses from chocolate. You need to take real living roses with petals and leaves, and cover it all with hot melted chocolate, and then after cooling put them in the refrigerator and let them harden. And this is how everything will turn out after the roses have hardened.



And then with these roses you can make one and decorate any confectionery.

You can initially, if you have a garden, cover the bud with rose petals with melted chocolate.



In any case, such a rose will be edible, because rose petals are eaten and jam is even made from them.



Chocolate rose

As it turned out, such beauty, with effort, can be made easily. The main thing is to properly prepare the mass for sculpting the flower; for this we will need 100g of white chocolate and 2 tbsp of honey. Melt the chocolate in a water bath, then add honey and knead until it becomes a plastic substance.

You can see all the stages of sculpting on this website.

And if someone wants dark chocolate rose, then all stages of modeling are shown here in great detail.

Here's what beauty you can get:



My hobby is baking cakes and decorating them myself. The cakes decorated with chocolate roses look quite interesting and original. The most difficult thing is to make the right dough for sculpting these very roses. So, a fairly suitable dough is obtained from a mixture of chocolate and Sharshmallow (equal proportions 100 grams) + powdered sugar (a little more is needed, 120-130 grams).

So, knead well and proceed to the modeling itself.

You can see how to make a rose in the photo below:

















As you can see from the photo, you first need to roll out the mass, then use a regular glass to make circles (as if for dumplings), then take one circle and simply roll it into a bud. Then everything is simple: clockwise, one by one, we cover the resulting bud with additional petals until we get a rose.

Do rose not made from chocolate difficult. For this you need white or dark chocolate, we will melt it in a water bath so that it becomes more liquid and then rose petals can be cast from it.

In addition to pure chocolate, so that the mass is plastic and not brittle, for every 100 g of chocolate mass you need to take two tablespoons of honey.

Chocolate products in the shape of a rose will beautifully decorate various cakes, pastries, and muffins.



This is how a flower is formed from petals step by step:







White chocolate rose:



This is how you can make a white rose and decorate a vanilla cupcake, step by step:



Products decorated with chocolate are very beautiful and are perfect for the most special holidays.













There is nothing more delicious than a homemade cake, made with love and from natural ingredients. However, once cooked, the decorating process begins. You don’t want to do the same thing every time, so you have to come up with something new all the time. Roses made from chocolate can be a great solution to this problem. The most important thing is to make the modeling mixture correctly so that the roses turn out more natural.

The chocolate mass can be prepared as follows: for 100 grams of chocolate you need to take 2 tablespoons of honey. Honey should be liquid. First you need to melt the chocolate, then add honey to it and mix thoroughly. Next, we sculpt roses according to the scheme:





This site describes each action in great detail.

Here is a video showing one of the techniques for making chocolate roses.

Here's another one, but about petals.

Very tasty dessert. I advise you to prepare it. For example, for the New Year.