Chocolate Candy Roses
Posted on Friday 9th May 2008 by Kathryn Beach. Hits: 87
...from the moment we are fed by our mothers, without even knowing it, we are caught in a net that brings us comfort, something we always feel when a special woman cooks for us. - Chef José Ramón Andrés
So let's show our mothers how much we appreciate them by returning the favor. Chocolate roses are romantic, sweet, and gorgeous. Dads and kids, put on your aprons!
Chocolate Clay Ingredients
10 ounces semisweet chocolate (coarsely chopped chunks or chips)
1/3 cup light corn syrup
Melt the chocolate in a small bowl over hot water, stirring occasionally. The correct method for doing this is to boil the water, take it off the heat, then put the bowl with the chocolate on top. If necessary, return the pot of water to the burner on low heat.
Add the corn syrup to the chocolate and mix well, scraping the sides of the bowl with a rubber spatula and folding in the syrup until no shiny syrup is visible and the mixture forms a thick ball. Pour mixture onto waxed paper and spread with the spatula until it's about 1/2 inch thick. Let it sit and stiffen, uncovered, for about 2 hours at room temperature. Now it's ready for making your roses.
Chocolate Roses Instructions
Knead a handful of chocolate clay at a time on a counter or cutting board until it is soft and pliable like regular clay.
Roll the chocolate dough into twelve 1/2-inch diameter balls (for each full-size rose) and put them on waxed paper about 1 inch apart. Press each ball with your fingertips until it is a flat disk about the size of a quarter. Make the top thinner than the bottom.
To make the center of the rose, roll one disk into what looks like a tepee, rolling the thinner edge tightly into the top of the tepee. Wrap the next disk around the opening of the tepee and the third disk at the back of the tepee - this is the rose bud. Now continue adding one disk at a time as individual petals, gently curling the top edge slightly downward. You can leave some roses as rosebuds, then make various sizes, making them larger by adding more petals. If there is excess chocolate at the bottom of your roses, pinch it off with your fingers to make more balls.
Harden your finished roses at room temperature, which can take up to a couple days, and then store them in a cool, dry place. To retain the best chocolate flavor, it is best not to store them in the refrigerator.
You can get fancy for Mothers Day if you like by using white chocolate and experimenting with adding food coloring. Or, decorate your chocolate roses by painting them with melted white chocolate.
Tulips are fun too, and are really pretty made with white chocolate and then painted.
To make larger roses, start with larger chocolate balls.
Kathryn Beach has made homemade candy for over 30 years. Visit her website for more simple chocolate candy recipes, as well as for the more complicated but elegant truffles.
So let's show our mothers how much we appreciate them by returning the favor. Chocolate roses are romantic, sweet, and gorgeous. Dads and kids, put on your aprons!
Chocolate Clay Ingredients
10 ounces semisweet chocolate (coarsely chopped chunks or chips)
1/3 cup light corn syrup
Melt the chocolate in a small bowl over hot water, stirring occasionally. The correct method for doing this is to boil the water, take it off the heat, then put the bowl with the chocolate on top. If necessary, return the pot of water to the burner on low heat.
Add the corn syrup to the chocolate and mix well, scraping the sides of the bowl with a rubber spatula and folding in the syrup until no shiny syrup is visible and the mixture forms a thick ball. Pour mixture onto waxed paper and spread with the spatula until it's about 1/2 inch thick. Let it sit and stiffen, uncovered, for about 2 hours at room temperature. Now it's ready for making your roses.
Chocolate Roses Instructions
Knead a handful of chocolate clay at a time on a counter or cutting board until it is soft and pliable like regular clay.
Roll the chocolate dough into twelve 1/2-inch diameter balls (for each full-size rose) and put them on waxed paper about 1 inch apart. Press each ball with your fingertips until it is a flat disk about the size of a quarter. Make the top thinner than the bottom.
To make the center of the rose, roll one disk into what looks like a tepee, rolling the thinner edge tightly into the top of the tepee. Wrap the next disk around the opening of the tepee and the third disk at the back of the tepee - this is the rose bud. Now continue adding one disk at a time as individual petals, gently curling the top edge slightly downward. You can leave some roses as rosebuds, then make various sizes, making them larger by adding more petals. If there is excess chocolate at the bottom of your roses, pinch it off with your fingers to make more balls.
Harden your finished roses at room temperature, which can take up to a couple days, and then store them in a cool, dry place. To retain the best chocolate flavor, it is best not to store them in the refrigerator.
You can get fancy for Mothers Day if you like by using white chocolate and experimenting with adding food coloring. Or, decorate your chocolate roses by painting them with melted white chocolate.
Tulips are fun too, and are really pretty made with white chocolate and then painted.
To make larger roses, start with larger chocolate balls.
Kathryn Beach has made homemade candy for over 30 years. Visit her website for more simple chocolate candy recipes, as well as for the more complicated but elegant truffles.
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