Chocolaterose Recipes

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CHOCOLATE ROSE - HOW TO MAKE RECIPE - (4.5/5)



Chocolate Rose - How to Make Recipe - (4.5/5) image

Provided by MJH

Number Of Ingredients 3

10 ounces semi-sweet chocolate (coarsely-chopped chunks of chocolate or chocolate chips)
1/3 cup light corn syrup
NOTE: If the clay balls or petals become too soft from your body heat, let sit at room temperature for at least 10 minutes. To periodically cool you hands, grasp a cold glass.

Steps:

  • How To Make Chocolate Clay Dough: In a shallow bowl, melt the chocolate in the microwave for 2 minutes; stir. Be careful so that the temperature does not exceed 100 degrees F. If chocolate is not completely melted, return to microwave for 30 seconds at a time and stir until smooth. Learn different techniques for How To Melt Chocolate. Add corn syrup to the melted chocolate and mix well (scrape all the corn syrup into the chocolate with a rubber spatula). Using a rubber spatula, stir and fold mixture, scraping the sides and bottom of the bowl well, until no shiny syrup is visible and the mixture forms a thick ball. Pour mixture onto a waxed paper sheet and spread with the spatula until it's about 1/2-inch thick; let it sit and stiffen, uncovered, for approximately 2 hours. Use at once or store in an airtight container at room temperature for up to 1 month. How To Make Chocolate Roses: Knead a handful of dough at a time on a work surface until it is soft and pliable (like Play-Dough). Roll dough into twelve (12) 1/2-inch diameter chocolate balls. For one full-sized rose, you will need 12 balls, and for rosebuds, you will need 4 to 5 balls. The size of the ball will determine the size of the rose. For small roses use small chocolate balls, for large roses use large chocolate balls. Place the balls on waxed paper or plastic wrap about 1-inch apart. Using your fingers, press on the center and then on either side of each chocolate ball, flattening the disk into 1-inch round flat disks about the size of a quarter (leave the top edge thinner than and bottom edge). Repeat with the remaining chocolate balls. Remove one prepared disk and curl it into a "teepee" shape, narrow at the top and wider at the bottom, (this will be the center of the rose). Wrap the next disk around the opening of the teepee and the third disk at the back of the teepee - this is the rose bud. Continue adding disks which will look like petals, placing them in between slightly lower than previous row. For a fuller flower, continue adding petals in this manner. As you form petals, you gently roll or curl the right edge of the petal downward. Pinch off any excess chocolate clay at the base of the rose to make more balls. Roses will harden after a few days and can be saved by storing in a cool, dry place.

HOMEMADE FILLED CHOCOLATES



Homemade Filled Chocolates image

Easy Homemade Filled Chocolates, a delicious filled chocolate candy recipe, chocolate molds, make this an easy to make Christmas treat.

Provided by Rosemary Molloy

Categories     Dessert

Time 35m

Number Of Ingredients 6

CHOCOLATE MOLD
5 ounces dark chocolate (or milk chocolate or half of each) ((150 grams) good quality)
WHITE CHOCOLATE FILLING
2 1/2 ounces white chocolate (or milk chocolate (75 grams))
2 tablespoons powdered sugar
3 1/2-4 tablespoon whipped or whole cream ((depending on thickness) (52-60 grams))

Steps:

  • CHOCOLATE MOLD
  • On low heat place the 5 ounces of dark chocolate (I did half and half) (broken into pieces) in a small-medium bowl over a pot of water (make sure bowl does not touch the water). Melt until smooth, stirring often with a fork or whisk. Remove from heat, let cool down (10-15 minutes).
  • Then coat the chocolate molds swirling it around (I used a pastry brush to fill in the empty spots) and then tip it over to empty out the excess chocolate (I let it drain for approximately 5-10 minutes over a cookie rack), place the mold in the freezer for approximately 10 minutes, remove and coat one more time with the melted chocolate. This time refrigerate while making the Chocolate Filling.
  • CHOCOLATE FILLING
  • Chop the white chocolate (or milk chocolate) into small pieces, mix together with the powdered sugar, in a small saucepan heat to hot but not boiling the cream, and pour over the white chocolate mixture, stir until smooth (you may have to place the bowl over a pot of boiling water if it doesn't completely melt).
  • Let sit approximately 15-20 minutes until cooled and thickened. Remove the mold from the fridge, place the chocolate filling in a pastry bag (or use a small spoon) and fill the molds 3/4 full, tap mold down a few times on counter top to remove air bubbles, top with remaining melted dark chocolate, and again tap mold lightly on counter top to remove air bubbles remove excess chocolate with a spatula and refrigerate 30 minutes to 1 hour until firm. Remove chocolates carefully from mold and serve. Enjoy!
  • Keep stored in cool dry place, in air tight containers. I actually made mine in advance and froze them.

Nutrition Facts : Calories 89 kcal, Carbohydrate 9 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 5 mg, Sodium 7 mg, Sugar 8 g, ServingSize 1 serving

CHOCOLATE ROSES



Chocolate Roses image

Now this is how you top a chocolate cake! These delightful chocolate roses can be used as edible decorations for a cake or to create a basket of blooms. You can also use it as a modeling clay for making other figurines and objects. The soft pliability makes it easy to work with. From What's Cooking America. Roses will harden after a few days and can be saved by storing in a cool, dry place. We have not made this yet, so 1 dozen is a guestimate. We're also guessing that you could use white chocolate and a drop or two of food coloring for different colored chocolate clay. Put here for safe keeping. Great visual demonstration at http://www.youtube.com/watch?v=RrsgFcE1xMc

Provided by 2Bleu

Categories     Dessert

Time 2h30m

Yield 1 dozen

Number Of Ingredients 2

10 ounces semisweet chocolate (coarsely chopped chunks or chips)
1/3 cup light corn syrup

Steps:

  • In a shallow bowl, melt the chocolate in microwave for 2 minutes; stir. NOTE: Be careful so that the temperature does not exceed 100 degrees F. If chocolate is not completely melted, return to microwave for 30 seconds at a time and stir until smooth.
  • Add corn syrup to the chocolate and mix well. Using a rubber spatula, stir and fold mixture, scraping the sides and bottom of the bowl well, until no shiny syrup is visible and the mixture forms a thick ball.
  • Pour mixture onto a waxed paper sheet and spread with the spatula until it's about 1/2-inch thick; let it sit and stiffen, uncovered, for about 2 hours. Use at once or store in an airtight container at room temperature for up to 1 month.
  • TO MAKE CHOCOLATE ROSES: Knead a handful of clay at a time on a work surface until it is soft and pliable like Play-Doh.
  • Roll dough into twelve (12) 1/2-inch diameter balls of clay. Place the balls on waxed paper or plastic wrap about 1-inch apart. Using your fingers, press in the center and then on either side, flattening the disk into 1-inch flat disks about the size of a quarter (leave the top edge thinner than and bottom edge. Repeat with the remaining disks.
  • Remove one disk and curl it into a "teepee" shape, narrow at the top and wider at the bottom, (this will be the center of the rose. Wrap the next disk around the opening of the teepee and the third disk at the back of the teepee - this is the rose bud. Continue adding disks which will look like petals. Continue adding petals, placing them in between slightly lower than previous row.
  • For a fuller flower, continue adding petals in this manner. As you form petals, you gently roll or curl the right edge of the petal downward. Pinch off any excess chocolate clay at the base of the rose to make more balls.
  • NOTES: If the clay balls or petals become too soft from your body heat, let sit at room temperature for at least 10 minutes. To periodically cool you hands, grasp a cold glass. To make larger roses, make larger chocolate clay balls.

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2015-05-07 How To Make Chocolate Roses: Knead a handful of dough at a time on a work surface until it is soft and pliable (like Play-Dough). Roll dough into twelve (12) …
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CHOCOLATE ROSES PHOTO TUTORIAL - THE SPRUCE EATS

From thespruceeats.com
Estimated Reading Time 4 mins
  • Start by Kneading the Chocolate Plastic (aka Chocolate Paste) Learn to make Chocolate Roses with this photo tutorial! Chocolate Roses are easy, beautiful, and completely delicious!
  • Roll Out the Chocolate Plastic. Dust your work surface and a rolling pin with powdered sugar or cocoa powder, and roll the chocolate plastic out into a very thin layer.
  • Make Sure Your Chocolate Plastic Is Thin Enough. Make sure your chocolate plastic is rolled into a very thin layer, less than 1/8" thick. Continue to 4 of 12 below.
  • Cut Circles Out of the Chocolate Plastic. Use a small round cutter to cut circles from the plastic. For one full-sized rose, you will need nine circles, and for rosebuds, you will need four to five.
  • Form the Center of the Rose. Begin by forming the center of your rose: take one of the cut circles and roll it into a cylinder. Leave a small hole at the top of the cylinder, and a larger hole at the bottom.
  • Thin the Edges of the Petals. Take another circle, and use your fingers to flatten one end of it until it is paper-thin. This will be the top of the petal, and it helps give the rose a more delicate look.
  • Wrap the First Petal Around the Center. Wrap your first petal around the cylinder, making the top of the petal level with the top of the cylinder, pressing it at the bottom to adhere the chocolate plastic.
  • You Now Have A Rosebud. With just one petal wrapped around your center, you now have a rosebud! If you want to stop here, curve the edge of the petal inward slightly so that it partially covers the center of the flower.
  • Finish the First Layer of Petals. Thin out the edge of another circle to add a second petal to your blossoming rose. The trick to getting a lifelike rose is to slip the second petal underneath the edge of the first one, as shown in the picture.
  • You Now Have A Small Rose. After adding three petals to your center, you should now have a small, half-bloomed rose like that shown above. You can stop here, or, to make a full rose, continue to the next step.


CHOCOLATE ROSE | CONTINENTAL | KID-FRIENDLY | RECIPE
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  • First make the modelling chocolate: , Melt the chocolate pieces in a double boiler. , Away from the heat, add the corn syrup.
  • Mix well, till a solid mass is formed and pulls away from the sides of the bowl. , Transfer to a plastic wrap, cover and refrigerate, for a couple of hours, till it sets. , Take out the chocolate and leave it outside, for about 30 minutes. , Knead the chocolate vigorously.
  • Initially it may look grainy, but continue with the kneading (it is the heat from your hand, while kneading, that makes the difference). , Continue, till you get a soft and pliable dough (this may take some time). , , To make chocolate rose: , Take a bit of the chocolate dough and roll into a tear shape. , To make the petals, take another small bit and flatten it into a circle. , Place it, in between plastic wraps and flatten it, either with your hand or using a spoon. , If using spoon, gently press the circle, with the back of the spoon in a circular motion and flatten into desired thickness. , Take the petal and attach to the base of the tear shaped cone. , Shape the edges outwards.
  • Continue making the petals and attach them, overlapping the other petals, till you get the desired shape and size. , Cover loosely with a plastic wrap and refrigerate till use. , Recipe Courtesy: Mareena's Recipe Collections,.


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From wikihow.com
60% (5)
Published 2011-04-16
Estimated Reading Time 4 mins
  • Melt down 8 oz. (28.35 ml) of semisweet chocolate in a microwave safe bowl. Start the time for 1 minute. Remove and stir with a heatproof spatula until melted pieces blend with any chunks still left.
  • Add 1/3 cup (78 ml) of corn syrup to chocolate and blend well. Scrape any remaining syrup from the measuring cup and around the edges of the bowl as you mix the ingredients.
  • Set a 1 foot (30.5 cm) piece of plastic wrap on the counter. Pour mixture onto one end of the wrap. Fold the other ends in to enclose chocolate. Refrigerate for 1 hour.
  • Remove from the refrigerator and touch to test hardness. The chocolate should feel like dough or pliable clay, soft to the touch but will still hold its shape.
  • Tear off 1 foot (30.5 cm) of wax paper and set it on the counter. Also place a cookie sheet on the counter with another piece of wax paper on top.
  • Knead chocolate clay until it is soft and easy to mold. Try to use mostly the tips of your fingers since the palms of your hands are the warmest part and the heat can make the clay too soft.
  • Separate chocolate into small balls roughly 1/2 inch (1.3 cm) in diameter. Place on 1 end of the wax covered cookie sheet.
  • Keep 1 ball on the wax paper on the counter. Using a butter knife, flatten the clay and spread it out to desired size. The middle of the chocolate clay strip and 1 edge should be thicker than the rest.
  • Curl the chocolate so that it tapers on the top. This should resemble the bud in the center of a rose. Gently press back a little of the top of the clay petal.
  • Repeat molding process and place second piece of chocolate clay around the bud. Press back the top edges of the petal.


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