DIY chocolate roses: step-by-step instructions. Chocolate roses How to make chocolate roses with your own hands

How to make a chocolate rose. Chocolate mastic recipe

Don’t want to make a beautiful and delicious chocolate rose with your own hands? You can decorate cakes, pastries, ice cream... whatever you want with roses)

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To create a rose we need to prepare chocolate “plasticine”. We take ordinary chocolate, black or white, and syrup

For 50 grams of chocolate you need to take 1 tablespoon of syrup
Break the chocolate into cubes and throw it in the microwave to melt. It will take about 60 seconds

Now you need to stir well and add syrup. Stir until the chocolate comes off the sides of the bowl and turns into plasticine.

We place the plasticine in a plastic bag and use it as needed. Before sculpting roses, plasticine should be slightly warmed in the microwave, no more than 10 seconds.

Dishes for plasticine must be dry. Hands must be dry when sculpting. If a layer of chocolate has stuck to them and it has already begun to interfere, then wipe it off with a napkin. You should sculpt slowly. When kneading the “dough” into the desired shape, you need to press it with your fingers, wait a couple of seconds and continue. White chocolate can be painted with dry or gel paints. After lying down, the plasticine becomes better, more suitable for sculpting roses :)

Let's look at the photo master class:

To prepare chocolate mastic we will need: 100 grams of white chocolate and 2 tablespoons of liquid honey

Dissolve the chocolate in a water bath, remove and add honey. Stir with a spoon and then knead well with your hand. It needs to be done over a plate as excess honey will drip off. You will get a plastic mass. Place in a plastic bag and let sit and cool for a bit. Chocolate mastic is ready. Now all that remains is to wind the roses. Take a little chocolate mastic, add red paint (gel) and knead until the color is uniform.

Roll out red mastic and wrap a white flagellum in it

Cut into pieces

Knead each piece separately, making one side thin

We collect roses. The petals stick together without water, the mass is like plasticine

Photos from the site lulussweetsecrets.blogspot.ca/

These are amazing chocolate roses are made It’s not at all as difficult as you think! Moreover, making them will not be particularly difficult if you know the principle of preparation.

The most important thing is to do what we talked about in the corresponding article. So if you haven't read it yet, be sure to do so, otherwise you simply won't have anything to work with. Its consistency is similar to plasticine, so you can make not only roses from it, but basically anything you want! But since today we are talking about roses, we will offer you not only a win-win option for creating them, but also many different ideas how such beauty can be diversify.

How to make beautiful chocolate roses

Rolling out our mastic

It should turn out as thin as possible, but at the same time, with mastic there should be convenient to work, it should not tear.

Take a mold, a vodka glass or something else that suits the shape and size, and start cut out circles

Then we twist one of them. For ease of use, you can take toothpick and wind the first circle around it. Then you won’t have any storage problems with ready-made roses: just take a soft base (vegetable, fruit, sponge, etc.) and stick a toothpick into it and leave our chocolate roses wait for your time like this. Yes, and they’re more convenient for cake this way. attach.

Then take the next circle and knead one half with your fingers so that it becomes thinner.

We wrap the resulting petal onto the base so that the seam from it ends up inside the petal.

Bend the edge of each subsequent petal slightly

Place the next petal under the edge of the previous one so that it looks like a spiral.

We continue until the result suits you and the rose is ready

Variants of chocolate roses

To make such roses, for mastic take White chocolate. When it's ready, simply add the desired color of gel food coloring to it and mix well.

Already prepared white chocolate rose, which is covered pearlescent dye using a brush.

In this case, also using a brush, the edges of the petals are covered dry dye.

Two thin sheets of mastic of contrasting colors, fastened together

Chocolate rose made of alternating petals of different colors

The rose is made from mastics of the same color, but in different shades: light, dark and a mixture of two mastics - thanks to this the transition is smooth. Three petals are light, three are medium and the rest are dark. Very beautiful!

In order to make such a beauty, you need to roll out the mastic same color(in this case pink) and wrap it in it flagellum of another (white, without dye). Then cut the resulting sausage into thin rings and shape them into petals with your fingers.

You can also vary this method. For example, if you want your chocolate rose to be white and highlight the tips of the petals dark stripe, then the flagellum from white mastic should not be wrapped in dark, but simply cover it on top and cut it like that. Can twist flagella of different colors together, fold in half and twist again - then you will get a chocolate rose striped.

Surely, these are not all possible options. Try, experiment - and your desserts with chocolate roses will take on a new life!

The cake should be not only tasty, but also appetizing, so that the mere sight of it will make those with a sweet tooth want to enjoy the dessert. It is for this purpose that confectioners decorate their works of confectionery art in every possible way.

Chocolate flowers are one of the traditional decorative elements used to decorate cakes. You can make such magnificent decorations at home. Master classes of chocolate flowers from the best professional confectioners will help you with this.

How to make beautiful chocolate flowers for a cake

Many housewives dream of learning how to make chocolate flowers with their own hands. According to professionals, this is not difficult to do; it is enough to follow all the recommendations of experienced confectioners.

Roses rightfully occupy the main place among all flowers, including chocolate ones. To prepare the decoration you will need the following ingredients:

• 100 g chocolate - black or white;
• 2 tbsp. l. honey

The choice of chocolate depends on the color of the decorations. If you use a white chocolate bar and add food coloring to it, you can give the figures any color.

You must first prepare the chocolate mass to form the roses. To do this, break the chocolate bar into small pieces and melt it in a water bath. At this time, it is important to constantly stir the chocolate mass so that it melts as evenly as possible. When the entire chocolate bar has melted, remove the container from the water bath and knead the melted mass for 5-10 minutes with a spoon. The result should be a thick, but quite soft and elastic mass, reminiscent of plasticine. Add honey and mix well again. The mass for forming flowers must be wrapped in cellophane and placed in the refrigerator for an hour.

To form roses from the prepared chocolate mass, you only need foil and toothpicks.

Make such beautiful chocolate flowers for a cake in the following way:

1. Remove the chocolate mass from the refrigerator and knead it well with your hands so that it warms up and becomes elastic.

2. Start plucking with quick movements Take small pieces from the total piece and roll them into balls.

3. Take one ball in your hands and press it on both sides between your palms to make a flat petal. Wrap it around the top of the toothpick.

4. The next ball needs to be flattened with your hands in the same way. and wrap a second circle around the toothpick. Using this method, make petals from all the balls and form them into a rose.

On average, one rose consists of 6-7 petals, it all depends on the desired size of such flowers. You can store finished decorations for up to 2-3 months, but not in the refrigerator, as they will melt on the cake due to temperature changes. The ideal option is a cool, dry room.

Such beautiful chocolate flowers in the photo below. They will undoubtedly become a worthy decoration for any dessert:

White chocolate flowers: lilies for cake

If you are interested in the question of how to make a chocolate flower on a cake in the form of water lilies to give it a lake effect, you will need this recipe. Little ones with a sweet tooth will especially like this decoration for a birthday cake. In order to make such a decoration, you will need 50 g of white chocolate bar.

Having chosen this simple and quick way to make chocolate flowers for a cake, follow this pattern for creating decorations in the form of lilies:

1. First you need to soften the chocolate so that flowers can be formed from it. To do this, break a chocolate bar, place it in a plastic bag and put it in hot water. Keep the bag of chocolate in a bowl of hot water until the chocolate bar is completely melted.

2. Prepare 4 sheets of tracing paper.

3. Make a small cut in the plastic bag so that you can squeeze the softened chocolate mass out of it.

4. Apply strips of chocolate onto tracing paper, slightly tapering at the bottom. Cover them with a second sheet of tracing paper on top.

5. Now run your finger along the chocolate strip through the tracing paper, as if smearing it. These will be flower petals.

6. Separate the sheets of tracing paper: you should have twice as many chocolate flakes. Cover them again with tracing paper.

7. Using a pencil, roll them into tubes, secure with tape and place in the freezer for two minutes.

8. Remove from the freezer and carefully separate the chocolate petals from the tracing paper.

9. Make a thick ring from a strip of thick paper. Place a small drop of chocolate in the center. Now start collecting the lily. To do this, insert frozen petals into a drop of chocolate so that their bottom rests against the base of the paper ring. When the first row of petals is finished, you need to add more chocolate in the center and lay the next row of petals. Place this flower in the freezer for 2 minutes.

10. Remove the flower from the freezer, cut the paper ring and decorate the birthday cake.

White chocolate flowers will look great against the dark background of the cake.

Chocolate lotus flower for cake decoration

Making such a lotus flower from chocolate is easy.

You will need:

• plastic spoons;
• yellow food coloring;
• brush;
• cream injector;
• jar.

A DIY chocolate flowers master class looks like this step by step:

1. Trim the edges of spoons with scissors., giving them a slightly pointed shape, like lotus petals.

2. Melt the white chocolate bar in a double boiler.

3. Using a pastry brush, apply liquid chocolate to the spoons in a thin layer on one side.

4. Place on a flat surface and let the chocolate dry.

5. Then carefully, so as not to damage the petals, remove them from the spoons.

6. Color the remaining melted chocolate yellow by adding food coloring.

7. Using a pastry syringe, make the center of a yellow chocolate flower, placing it on parchment paper.

8. Apply yellow chocolate in a circle onto a plastic jar, wait until it hardens, and then carefully remove.

9. Attach the petals around the center of the flower, forming a beautiful lotus. Attach the petals to each other using melted chocolate. Decorate the center of the chocolate flower with yellow stripes.

10. The final, last row should consist of fully opened petals.

Decorate your cake with this luxurious lotus. Thanks to this unusual decoration, the birthday cake looks incredibly beautiful and solemn.

Other possible decorations for holiday baking in the form of chocolate flowers are in the video below:

These master classes will come to the aid not only of novice housewives, but also of fairly experienced confectioners.

Chocolate roses are an incredibly beautiful decoration for any confectionery product. Such an edible decorative element can turn a cake into a real work of art.

Professional confectioners use special equipment and tools to create such delicious accessories, making chocolate roses look as realistic as possible. It’s also easy to create such a decoration at home. The most important thing is to prepare the dough correctly and understand the principle of creating a beautiful flower.

Preparing the dough

Before you make a chocolate rose for the cake, you need to prepare the dough. The flower can be any color depending on the chocolate chosen and additional food colorings that will help give the product the desired shade. Multi-colored bouquets look very impressive on a shiny, white, glossy surface.

The mastic should be flexible enough so that it can be used to form petals and sculpt buds.

Step-by-step instructions for preparing the dough

1. Add 350 grams of sugar to ¾ cup of water and bring the syrup to a boil.
2. When the sugar crystals dissolve, add 2 grams of citric acid and cover the container with a lid.
3. Cook over low heat for 45 minutes, turn off the heat, cool to room temperature.
4. Add a little boiling water to 2 grams of baking soda and pour into the syrup.
5. Stir with a wooden spatula for 10 minutes.
6. Melt the chocolate in a water bath, add 40 ml of syrup, mix thoroughly to combine the ingredients.
7. Place the mixture on cling film, cover with another layer of film and leave overnight. No need to refrigerate.

Making a flower

The process of creating a rose from chocolate is quite simple, and at the same time requires certain skills. You will need the following tools:

• rolling pin;
• toothpicks;
• paint brush;
• molds for cutting out circles or just a glass.

The dough should be rolled out with a rolling pin into a thin layer of 3–4 mm. Using a mold or glass, cut out circles. It’s good if they are of different sizes: 3 smaller ones for forming a bud and 5-6 larger ones for the petals. You can use attachments for a pastry syringe. The main condition is that the edges are smooth.

Next, you should make the edges of the circles wavy. To do this, confectioners use a special tool with a round tip. If you don’t have one at hand, you can do it manually, slightly squeezing the edges with your fingers (as when making dumplings). You must first sprinkle your hands with starch so that the edible material does not stick to the skin.

This way the dough will become thin and begin to curl. You should pay attention to the fact that you only need to process the very edges, and not half of the circle. You can bend the edges of large rose petals by wrapping them around a toothpick from different sides, and then pulling out the sticks. After such simple manipulations, the chocolate mastic should be allowed to cool slightly.

Bud formation

You need to pinch off a little dough, form a small ball, slightly lengthening it on one side. The result will be a cone-shaped figure - this is the middle of a chocolate rose.

1. The smallest petal should be moistened with water using a brush, but do this in the middle, that is, where the element will come into contact with the cone.
2. Wrap the flower around the cone so that the edges meet. This must be done only with the first rose petal so that the structure is firmly fixed. If the element does not want to be fixed, it can be additionally moistened.
3. Wrap with 2-3 more petals.

This way you get miniature chocolate roses that can serve as independent decorations for any confectionery product. Outwardly, they resemble fresh unopened flowers.

Beginning confectioners who want to create a three-dimensional and more realistic rose from chocolate are recommended to start sculpting a three-dimensional flower. Just before you start working, you need to let the bud cool from the warmth of your hands.

Making petals

Let's move on to the next stage of creating chocolate roses.

1. Larger diameter circles will come in handy at this stage. You need to take one circle, moisten it with water at the junction, and attach one side to the bud.
2. Attach one part of the second to the other side of the petal, and the third to the second in the same way. As a result, the free part of the first will connect with the third, and the second will be between them. All of them will tightly clasp the rosebud.
3. You can apply subsequent circles using the same principle. When the chocolate roses are ready, they will need to be straightened. To do this, turn the upper edges of the petals inside out, giving the desired shape.
4. Insert a toothpick into the base of the chocolate rose, after moistening its end in water. You also need to ensure that the second tip of the stick does not come out of the bud.

After work, the chocolate confectionery decoration can be left to cool for a while, and in the meantime, begin to form new flowers. Don’t be afraid to experiment, because modeling is a creative process, so you should approach it creatively. Even if some details don’t turn out right away, you shouldn’t despair, because you can correct the situation right away by creating a new flower from the same dough.

Such exclusive decorative elements will allow you to create a unique design and amaze guests and household members with the spectacular appearance of the cake. No sweet tooth can resist such a work of art.

If you have mastered the basics of confectionery craftsmanship and want to learn how to decorate homemade products, this material is especially for you. Here you will learn how to make a chocolate rose for a cake, and how to prepare delicious pastries with cream decoration. Before you start, make sure you have the necessary equipment and quality chocolate bars.

From tempered chocolate you can make a variety of decorations for cakes and pastries - full-volume figures, bas-reliefs, flat thin figures, “jigging” ones, etc.

For full-volume figures, it is better to use metal molds of two halves with clamps. When pouring chocolate, the mold and the chocolate must be at the same temperature. Chocolate is poured through the bottom hole of the mold and shaken for 2-3 minutes so that the chocolate is completely distributed over all patterns. Then the excess chocolate is poured out. A layer of chocolate 3–4 mm thick forms on the inner walls of the mold. After the chocolate has cooled and hardened, the mold is released from the clamps, the figure is opened and removed. To “deposit,” tempered chocolate is placed in a cornet and “deposited” on parchment in the form of continuous patterns and so-called tendrils. Tempered chocolate, cast into a bar and then cooled until almost completely hardened, is cut into thin wide chips with a knife, which roll into tubes when dropped.

How to make roses from chocolate: master class with video

To make roses from chocolate, a tube with a flat oblique cut is used - a “joint”. But only rose petals are applied with this tube. The core of the rose is a square cut out of a biscuit; it is rounded with a knife, pricked onto a fork, which is held with the left hand, and, slowly turning, the petals are applied with the right. To make a chocolate rose as beautiful as possible, instead of a fork it is better to use a special tinplate device that has teeth on one side and a spatula on the other. The core of the rose is pricked onto the teeth, and after it is made, the device is removed so that the rose remains on two fingers of the left hand, then it is transferred to a spatula, and then onto the cake. You can also make a daisy. Each chocolate rose petal is “planted” separately onto the cake. Place the tube perpendicular to the surface with an acute angle towards you and quickly release the cream, making slightly sliding movements towards the center of the flower. So the petals of one half are “planted” next to each other, then, turning the product
Yep, – the second half. A circle is “planted” from a smooth tube in the center.

Watch the video “DIY Chocolate Rose” to better understand how this work is done:

When applying small patterns, dots and inscriptions, the narrow end of the cornet is held close to the surface of the item being decorated. You can fill the bags and cornets in advance with creams of different colors, which will make the decorations more varied and bright. If you need to make a rose from cream, first cut out a small cake from the sponge cake (or take candied fruit, profiterole, etc.) - the core of the rose.

The core is secured on a stick with a pointed end and a cork placed on it or on a table fork. In the left hand they hold a stick with a core, in the right - a pastry bag with a straw. By turning the stick, cream is squeezed onto the core. When the homemade chocolate rose is ready, remove it from the stick with a spatula or fork, holding it with the fingers of your left hand, and place it on the cake or pastry. Chocolate decorations are made from chocolate candies and 100-gram bars. To make chips, the chocolate is cooled and then kept for a while at a temperature of 25-30°C - then when cut with a knife, the chocolate curls into a beautiful tube. Heavily chilled chocolate crumbles, but soft chocolate does not produce shavings.

How to make roses from a chocolate substitute? To do this, you need to mix 15% cocoa, 45% butter, 40% powdered sugar and 10% (of the total mass) vanilla sugar. First, a quarter of all the butter is heated to 45°C, vanilla sugar and cocoa are added, then the rest of the butter is mixed with powdered sugar and all the products.

Shortbread cake with chocolate cream rose

Ingredients for the dough:

• flour – 2 cups
• sugar – 0.5 cups
• butter (or margarine) – 100 g
• egg – 1 pc.
• sour cream – 4 tbsp. spoons
• soda – 0.5 teaspoon.

For butter cream:

• butter – 200 g
• sugar – 4 tbsp. spoons
• eggs – 2 pcs.
• cocoa powder – 1 tbsp. spoon

Prepare shortbread dough. To do this, grind the butter and sugar until white; while beating, add the egg and sour cream. Sift the flour, mix with soda and quickly knead all the ingredients into a homogeneous dough for 1–2 minutes. Instead of sour cream, you can use yogurt or kefir. Roll out three square or round cakes from the finished dough, 4–5 mm thick. Trim the edges of the dough with a knife or trim the flatbread by pressing it with the pan. Roll each tortilla onto a rolling pin and transfer to a dry baking sheet. Bake the cakes for 15–20 minutes at 230–250 °C. Once cooled, glue all three cakes together with chocolate buttercream, brush the sides of the cake with the cream and finish with chocolate topping made from lightly grated chocolate bars, rubbed through a sieve. Make a rose from the remaining chocolate cream using a cornet and syringe tubes. To prepare the chocolate buttercream, place sugar and eggs in a saucepan. Heating the mixture to 45 °C, beat it with a broom until the volume increases by 2.5–3 times. Then, prodo
While still whisking, cool the mixture to room temperature. In a separate saucepan, heat the butter to the consistency of thick sour cream, beat it until white and, continuing to beat, gradually pour in the mixture of eggs and sugar. Add cocoa powder. Beat the total mixture until a fluffy cream forms. It is convenient to cut the round cake into portions before serving.

Cake with rose and dark chocolate filling

Ingredients for the dough:

• flour – 130 g
• margarine – 130 g
• sugar – 200 g
• eggs – 6 pcs.
• chocolate bar – 130 g
• lemon zest - on the edge of a knife
• cinnamon - a pinch
• salt.

For filling:

• – 200 g
• eggs – 2 pcs.
• powdered sugar – 400 g
• butter – 120 g
• cognac (or rum) – 2 glasses

Mix margarine with 100 g of sugar, salt, cinnamon and lemon zest and grind until foam forms, gradually mixing in the yolks. Dissolve the chocolate bar in hot water, let cool slightly and mix with the foamy mass. Beat the egg whites vigorously, add the remaining sugar and mix with the foamy mixture. Add sifted flour in the same way. Place greased parchment paper on a baking sheet, spread a thin layer of dough on it and bake in a preheated oven at 180°C for approximately 20 minutes. Immediately place on a kitchen towel sprinkled with sugar. Quickly moisten the parchment paper with cold water and remove. Cut the sponge cake in half lengthwise and cool. Grate the chocolate into a bowl, stir in the eggs and powdered sugar. Add cognac or rum to the resulting cooled mass. Grease half of the sponge cake with the mixture, place the other half on top, and also grease. Then add a rose decoration to the chocolate cake. Before serving, place in the refrigerator for 1–2 hours and only
then cut into thin pieces.