Chocolate roses. Chocolate roses and an openwork chocolate ball for a cake How to make a rose from chocolate

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)

A small digression from the topic for all fans of computer games. One of the most popular games is recognized as an exciting global real-time strategy. In the game you will be able to gather a huge army, create your own empire on the scale of the entire solar system, win the Intergalactic War, pulverizing enemy planets and even entire galaxies. You can view the video for the game on strategyland.ru.

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 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 the appearance of crystals, and therefore the chocolate will not be plastic. 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 with your hands 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 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 is how 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.

Step-by-step recipe for making Chocolate Roses:

We will make chocolate roses from chocolate dough. Grind 100 grams of chocolate and melt it in a water bath. Add 30 milliliters of glucose and stir until thickened.

Place the chocolate dough on film and spread it in a thin layer. Cover with film and leave at room temperature for 12 hours.

After 12 hours, the chocolate dough has hardened and you can start working with it. Break off a small piece of chocolate dough and knead it with your hands, transferring the warmth of your hands to it. Roll out and cut out circles with a glass. We remove it from the table with a spatula, do not throw away the dough scraps, you can continue to work with them.

We use our hands to give the circles of chocolate dough the shape and thickness of rose petals. Make a ball out of a small piece of dough and then shape it into a cone.

All the parts are ready, let's start assembling the rose. Wrap the petal around the cone. We warm each petal slightly with our hands before attaching it to the rose. Glue the second petal on one side only. We glue the third one with one side, under the open side of the second. And close the open side of the second to the third petal and so on.

Look how I do it. When working with chocolate dough from start to finish, the bench should be dry, clean and cool. The size of the rose depends on the number of petals; I make a rose of 12 petals.

So, little by little, petal by petal, the result is a rose. At the base of the petals we give the rose a natural shape, removing excess chocolate dough.

The rose is ready. We put roses on the cake, make branches, add chocolate leaves. You can see the recipe for making chocolate leaves on our website in the cake decorating section. Cake with chocolate roses is beautiful and elegant.

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 from mastic for cake decoration

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 you do not need expensive professional equipment or supplies. Everything is decided by the means at hand. To make beautiful decorative elements you will need:

• chocolate mastic;
• rocking chair;
• 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, others 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 against the petals. 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 assembled 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.

Return to zmistCreating a rose from chocolate dough: making the dough and syrup

You can make an attractive rose from chocolate dough. To do this you need:

• 100 g dark chocolate without filling;
• 350 g sugar;
• 150 ml hot water;
• 1.5 g soda;
• 2 g citric acid;
• cling film;
• rocking chair;
• circle cutting mold or 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 increased; continuously stir the syrup with soda for about 10 minutes. The prepared syrup will be yellowish, a bit like 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.

If you have mastered the basics of confectionery craftsmanship and want to learn how to decorate homemade products, this material is especially for you. Here you will learn how to make a chocolate rose for a cake, and how to prepare delicious pastries with cream decoration. Before you start, make sure you have the necessary equipment and quality chocolate bars.

From tempered chocolate you can make a variety of decorations for cakes and pastries - full-volume figures, bas-reliefs, flat thin figures, “jigging” ones, etc.

For full-volume figures, it is better to use metal molds of two halves with clamps. When pouring chocolate, the mold and the chocolate must be at the same temperature. Chocolate is poured through the bottom hole of the mold and shaken for 2-3 minutes so that the chocolate is completely distributed over all patterns. Then the excess chocolate is poured out. A layer of chocolate 3–4 mm thick forms on the inner walls of the mold. After the chocolate has cooled and hardened, the mold is released from the clamps, the figure is opened and removed. To “deposit,” tempered chocolate is placed in a cornet and “deposited” on parchment in the form of continuous patterns and so-called tendrils. Tempered chocolate, cast into a bar and then cooled until almost completely hardened, is cut into thin wide chips with a knife, which roll into tubes when dropped.

How to make roses from chocolate: master class with video

To make roses from chocolate, a tube with a flat oblique cut is used - a “joint”. But only rose petals are applied with this tube. The core of the rose is a square cut out of a biscuit; it is rounded with a knife, pricked onto a fork, which is held with the left hand, and, slowly turning, the petals are applied with the right. To make a chocolate rose as beautiful as possible, instead of a fork it is better to use a special tinplate device that has teeth on one side and a spatula on the other. The core of the rose is pricked onto the teeth, and after it is made, the device is removed so that the rose remains on two fingers of the left hand, then it is transferred to a spatula, and then onto the cake. You can also make a daisy. Each chocolate rose petal is “planted” separately onto the cake. Place the tube perpendicular to the surface with an acute angle towards you and quickly release the cream, making slightly sliding movements towards the center of the flower. So the petals of one half are “planted” next to each other, then, turning the product
Yep, – the second half. A circle is “planted” from a smooth tube in the center.

Watch the video “DIY Chocolate Rose” to better understand how this work is done:

When applying small patterns, dots and inscriptions, the narrow end of the cornet is held close to the surface of the item being decorated. You can fill the bags and cornets in advance with creams of different colors, which will make the decorations more varied and bright. If you need to make a rose from cream, first cut out a small cake from the sponge cake (or take candied fruit, profiterole, etc.) - the core of the rose.

The core is secured on a stick with a pointed end and a cork placed on it or on a table fork. In the left hand they hold a stick with a core, in the right - a pastry bag with a straw. By turning the stick, cream is squeezed onto the core. When the homemade chocolate rose is ready, remove it from the stick with a spatula or fork, holding it with the fingers of your left hand, and place it on the cake or pastry. Chocolate decorations are made from chocolate candies and 100-gram bars. To make chips, the chocolate is cooled and then kept for a while at a temperature of 25-30°C - then when cut with a knife, the chocolate curls into a beautiful tube. Heavily chilled chocolate crumbles, but soft chocolate does not produce shavings.

How to make roses from a chocolate substitute? To do this, you need to mix 15% cocoa, 45% butter, 40% powdered sugar and 10% (of the total mass) vanilla sugar. First, a quarter of all the butter is heated to 45°C, vanilla sugar and cocoa are added, then the rest of the butter is mixed with powdered sugar and all the products.

Shortbread cake with chocolate cream rose

Ingredients for the dough:

• flour – 2 cups
• sugar – 0.5 cups
• butter (or margarine) – 100 g
• egg – 1 pc.
• sour cream – 4 tbsp. spoons
• soda – 0.5 teaspoon.

For butter cream:

• butter – 200 g
• sugar – 4 tbsp. spoons
• eggs – 2 pcs.
• cocoa powder – 1 tbsp. spoon

Prepare shortbread dough. To do this, grind the butter and sugar until white; while beating, add the egg and sour cream. Sift the flour, mix with soda and quickly knead all the ingredients into a homogeneous dough for 1–2 minutes. Instead of sour cream, you can use yogurt or kefir. Roll out three square or round cakes from the finished dough, 4–5 mm thick. Trim the edges of the dough with a knife or trim the flatbread by pressing it with the pan. Roll each tortilla onto a rolling pin and transfer to a dry baking sheet. Bake the cakes for 15–20 minutes at 230–250 °C. Once cooled, glue all three cakes together with chocolate buttercream, brush the sides of the cake with the cream and finish with chocolate topping made from lightly grated chocolate bars, rubbed through a sieve. Make a rose from the remaining chocolate cream using a cornet and syringe tubes. To prepare the chocolate buttercream, place sugar and eggs in a saucepan. Heating the mixture to 45 °C, beat it with a broom until the volume increases by 2.5–3 times. Then, prodo
While still whisking, cool the mixture to room temperature. In a separate saucepan, heat the butter to the consistency of thick sour cream, beat it until white and, continuing to beat, gradually pour in the mixture of eggs and sugar. Add cocoa powder. Beat the total mixture until a fluffy cream forms. It is convenient to cut the round cake into portions before serving.

Cake with rose and dark chocolate filling

Ingredients for the dough:

• flour – 130 g
• margarine – 130 g
• sugar – 200 g
• eggs – 6 pcs.
• chocolate slab – 130 g
• lemon zest - on the edge of a knife
• cinnamon - a pinch
• salt.

For filling:

• – 200 g
• eggs – 2 pcs.
• powdered sugar – 400 g
• butter – 120 g
• cognac (or rum) – 2 glasses

Mix margarine with 100 g of sugar, salt, cinnamon and lemon zest and grind until foam forms, gradually mixing in the yolks. Dissolve the chocolate bar in hot water, let cool slightly and mix with the foamy mass. Beat the egg whites vigorously, add the remaining sugar and mix with the foamy mixture. Add sifted flour in the same way. Place greased parchment paper on a baking sheet, spread a thin layer of dough on it and bake in a preheated oven at 180°C for approximately 20 minutes. Immediately place on a kitchen towel sprinkled with sugar. Quickly moisten the parchment paper with cold water and remove. Cut the sponge cake in half lengthwise and cool. Grate the chocolate into a bowl, stir in the eggs and powdered sugar. Add cognac or rum to the resulting cooled mass. Grease half of the sponge cake with the mixture, place the other half on top and grease it as well. Then add a rose decoration to the chocolate cake. Before serving, place in the refrigerator for 1–2 hours and only
then cut into thin pieces.