Modeling Chocolate Rose


Yields: 25 roses

SIMPLE SYRUP (1:1 ratio) 2 OZ.

Modeling Chocolate


1) Melt white chocolate over a bain-marie to 100F. Allow the chocolate to cool to room temperature.
2) Separately, whisk together the glucose and simple syrup and heat to 90F. Pour this mixture over the white chocolate and stir together until uniform.
3) Pour mixture into a bowl, cover the surface with plastic wrap and allow the mixture to rest for 24 hours at room temperature.
4) The next day, knead the modeling chocolate until pliable. The modeling chocolate is now ready to use.


1) Knead the modeling until pliable.
2) Flatten the modeling chocolate into a disk. Place the modeling chocolate onto a SILPAT, and top with a sheet of plastic wrap. Using a rolling pin, roll-out the chocolate to a 1/8-inch thickness. see picture #1
3) Using round cutters. Cut-out:
1-1 1/2" round and 15-1 1/4" rounds. see picture #2
4) Top the rounds with a sheet of plastic wrap. Using your index finger (a plastic spoon also works well), gently taper one half of each round. The top edge should be thin and delicate. (this will become the top of each petal) see picture #2
5) The one larger round is used to form the center of the rose. Create this by simply rolling the round into a tube and create a flat base. see picture #2 (far left)
6) 3 rounds surround the center to form the bud. To create a natural looking rose, attach one edge of the first round to the center, then attach the second round tucking the second petal inside the first. Repeat this procedure for the third round. see picture #3
7) The next row of petals consists of 5 rounds surrounding the bud. Repeat the same technique as above. But for a natural look, gently curl back the right edge of each petal.
8) The next row of petals consists of 7 rounds surrounding the rosebud. Repeat the same technique as above. But for a natural look, gently curl back both edges of the petal.
9) Finally, using both hands gently taper the sides of the rose to look more delicate. Use scissors cut-off any excess modeling chocolate from the bottom.
10) Create leaves by cutting-out leaf shapes with a knife. Cover them with plastic wrap and taper the edges with your finger. Using the back of a paring knife, gently score the top of each leaf to create veins. Curl leaves into natural looking shapes.
see picture #4
11) If the modeling chocolate should become soft and warm while working, simply refrigerate for a few minutes.
12) Store the roses in a clean, dry and cool location. They will last for months!
13) Decorate cakes, wedding cakes and chocolate centerpieces with these beautiful "edible" roses!
see picture #5