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

Steps:

• Melt chocolate coating and chocolate over hot water. Remove and add corn syrup. Allow to sit at room temperature overnight.
• The next day roll the chocolate between sheets of parchment or wax paper as thin as you like and then place in freezer a few seconds. Remove from freezer and cut out chocolate into circles the size of a quarter.
• Using 4 to 8 circles, shape into petals and attach to form blossom. Return to freezer for 3 or 4 minutes. The flowers will now hold their shape. Using 3- or 4-inch sticks as stems, attach the blossoms to the sticks and insert in flowerpots. Refrigerate until serving time.