Chocolate Roses
Lifelike and delicious, these edible chocolate flowers are crafted from a malleable chocolate plastic.
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Instructions
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Knead chocolate plastic until smooth, incorporating powdered sugar for white chocolate or cocoa powder for milk/dark. Briefly microwave in 5-second bursts if too firm.
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Dust a work surface and rolling pin with powdered sugar or cocoa powder, then roll the plastic into a layer less than 1/8” thick.
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Cut circles using a small round cutter (e.g., 1.5” for a 3” rose); use 9 for a full rose and 4-5 for a rosebud.
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Roll one circle into a cylinder for the rose's center, leaving small top and larger bottom openings.
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Flatten one end of another circle until paper-thin. Wrap this petal around the cylinder, aligning its top edge, and press to secure at the bottom.
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Thin the edge of a second petal and tuck it under the first. Add a third petal under the second to complete the first layer; a rosebud is now complete.
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For a full rose, use the remaining five petals, thinning edges and overlapping as before to form a second layer. Gently curl outer petals, pinch off excess plastic at the base, and re-roll scraps for additional roses.
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Let roses dry at room temperature for 24 hours, then store in an airtight container.