Chocolate Flowers Recipes

CHOCOLATE FLOWERS/RIBBON DECORATION

Steps:

• Note: 1 pound of chocolate plastic will decorate 2 to 3 cakes, depending on what you make and the size
• To make roses: Dust the work surface with sifted cocoa powder. If necessary, use a rolling pin to give the chocolate plastic a few quick raps to make it pliable. Roll out the chocolate plastic until it is 1/16-inch thin. Use a 2-inch round cutter to cut circles from the chocolate plastic. Use your fingers to make a small chocolate football shape. This will be the center of the rose. Press the first circle into the 1 end of the football. Use your fingers to shape the top of the circle into a petal. Continue to create more petals and wrap them around the base. Let your eye guide you to make the size of flower that will fit your presentation.
• To make ribbon: Dust the work surface with sifted cocoa powder. If necessary, use a rolling pin to give the chocolate plastic a few quick raps to make it pliable. Roll out the chocolate plastic until it is 1/16-inch thin. Use a sharp paring knife to cut long strips. Use your fingers to bunch the strip into a ribbon. Wrap this around the cake.
• *Tip: You can also use the pasta machine to roll out the chocolate ribbon.
• To make chocolate cigarettes: Use any size rectangle of chocolate ribbon. Just roll it up tightly from one of the long ends.
• Use a large piece of thinly rolled chocolate plastic to cover an entire cake. Finish with a light dusting of cocoa powder or powdered sugar.

CHOCOLATE FLOWERS RECIPE BY TASTY

Steps:

• Line a small baking sheet with parchment paper.
• Set a medium bowl over a small pot of simmering water. Add the white chocolate to the bowl and warm for 2-3 minutes, until about two thirds of the chocolate is melted. Stir to melt completely, then remove the bowl from the heat and let cool for about 10 minutes, until the temperature is between 85-90°F (29-32°C).
• Dip the back of a plastic spoon in the melted chocolate to coat. Use the edge of your thumb to wipe away any excess chocolate from the edges of the spoon, then place on the prepared baking sheet, chocolate-side up. Repeat with 10 more of the spoons. To create the smaller, inner petals, dip only the top half of the remaining 3 spoons into the chocolate, wiping away the excess around the edges. Freeze the spoons for 15 minutes.
• Remove the spoons from the refrigerator and repeat the dipping process to create a thicker layer of chocolate (this will make the petals sturdier and easier to handle). Freeze for another 15 minutes.
• Line a 2-inch wide round, such as a small jar lid, with a circle of parchment paper.
• Remove the spoons from the freezer and let thaw for about 5 minutes (this will make the chocolate easier to release). Working one at a time, gently slide the chocolate petals off of the spoons and onto the baking sheet (you may need to use your fingernail to gently release the chocolate from the spoons).
• Add a dollop of melted chocolate to the center of the parchment paper circle. Arrange 5 petals around the outer edge of the lid with the narrow ends facing outwards, pressing into the melted chocolate to secure. Add another small dollop of white chocolate to the center and arrange 3 more petals on top of the first layer. Add another dollop of melted chocolate and arrange the 3 small petals around the center. Add one more small dollop of melted chocolate to the center of the petals and fill with yellow sprinkles to resemble the center of a flower. Transfer the flower to the refrigerator to set for 30 minutes.
• Carefully peel the flowers away from the parchment paper and use to decorate cakes or cupcakes.
• Enjoy!