Great Tutorial: Modelling Chocolate Roses
Decorating By kelly75 Updated 30 Apr 2007 , 7:57am by beesting
I found this great tutorial online, at pastrychef.com. It includes the recipe for the modelling chocolate and photos and instructions for making roses.
http://pastrychef.com/htmlpages/recipes/rose.html
Kelly
Thanks for the link,
but it caused me to spend way to much money
Ha Ha!
Found items I had been looking for on their site.
Thanks Again
Thanks! i wonder how modeling chocolate does in FL. It's pretty hot and humid here.
Thank you so much for posting this on Modeling Chocolate. I have had my hands full trying to use Gharadelli and making modeling chocolate out of it - even spoke with the company and got no help at all. Have spent way too much $'s on trying to get the right consistency. I'll post if this recipe works better. Thanks again!
Thanks for the info! I'm looking forward to trying it out!
I looked at the website and the step-by-step instructions are great. Toba Garrett has an easier recipe. 1 lb semisweet or bittersweet dark chocolate and 2/3 cup light corn syrup. I used chocolate chips and melted them in the microwave and it until it is just about melted and then stir in the corn syrup. You pour the mixture out on plastic wrap and place a second sheet over the top. It needs to age for 24 hours in the refrigerator and then left out 30 minutes to soften. This is soooo easy to work with. I think even easier than fondant.
For white chocolate it is 1 lb white chocolate and 1/2 c. light corn syrup. Also you need to pour the mixture out on newsprint paper for 2-4 hours to absorb some of the fat. then it's treated the same as chocolate. I'm making a dozen white chocolate roses for a Mother's Day cake for my mom. I colored some of the white chocolate clay with Wilton candy food coloring for leaves and they are great. I'll post a pic when it is done.
I thought this recipe mght be useful for people who don't have access to corn syrup (like me!) - it's not available here! I have used golden syrup when making chocolate clay with dark chocolate, but it would change the colour of the white chocolate (not too good if you want to make white roses!).
There are a lot of ingredients that are easily available in the US, that we can't get in other parts of the world, like cake flour (boy, am I desperate for some of that!), corn syrup, candy melts; even the powdered sugar here is that nasty lumpy stuff made from sugar beat (thank goodness for IMBC!). I could go on and on about all the simple things listed in recipes, that I can't get here, but enough ranting from me...I'll just depress myself!
Kelly
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