Welcome to Fiction Kitchen

A podcast about cooking with inspiration from our favorite books, movies, and TV.

Subscribe to Fiction Kitchen Podcast on iTunes

Chocolate Roses

B&B Choc Roses 4

Chocolate Roses

  • 1 1/2 Cups Semisweet Chocolate Chips
  • 1/3 Cup Light Corn Syrup

Line a large tray with parchment paper or a Silpat. Melt the chocolate chips in either a double boiler or via the microwave at 20 second intervals, stirring after each heating. Fold in the corn syrup until well combined & smooth. Pour the chocolate onto the tray & spread out to about 1/2 thick. Cover loosely with a large sheet of plastic & let sit for about 2 hours.

Once solidified, break off pieces of the chocolate & roll into many little balls about 1/2″ diameter. Lay these balls onto a sheet of plastic wrap or parchment paper & lay another sheet on top. Use a rolling pin to roll the balls flat & then peel the paper away & peel up the flattened chocolate petals.

Fashion a piece of the chocolate into a small cone, & another piece into a flat strip. Roll the strip into a loose curl & attach it to the top of the cone. Press the base of one petal around the base of the cone. Repeat this with another petal at an open space around the cone base. Continue this process of pressing on petals & overlapping them a bit until you have a chocolate rose to the fullness you want. Take a wooden skewer or paper lollipop stick & press it into the bottom of the rose. To make it a little more secure, dip the tip of the stick in melted chocolate.

Alternative: Instead of making chocolate “clay” with melted chocolate & corn syrup, try tootsie rolls! Warm the tootsie rolls with your hands & work them with your fingers until malleable. Break off pieces & form them as directed in the steps above.

Alternative: If you want your roses to have strawberry centers, cut the greens off of fresh, uniform strawberries that are as close to petit cones as you can find. Rinse the strawberries & pat dry. Melt your choice of chocolate & dip in one end of each of the sticks/skewers you’re using. Press the chocolate-dipped ends into the cut end of each strawberry. You can also dip the cut end of each strawberry before skewering to make it all a bit more sturdy. Press the sticks/skewers into a block of styrofoam to stand upright, & let sit for a few minutes to solidify. Next, hold the sticks/skewers to lower each strawberry into melted chocolate and rotate to cover the strawberries completely. Return upright to the styrofoam for the chocolate to solidify. Proceed with the chocolate petal process, beginning with the little curl in the center.

B&B Choc Rose 2

B&B Choc Roses 3
Listen to the episode! Fiction Kitchen Episode 57: Beauty and the Beast 

Share this:

Facebooktwittertumblr

Leave a Reply

Your email address will not be published. Required fields are marked *

Facebook
Twitter
Instagram
SOCIALICON