Modelling Chocolate Strawberry Roses

So its just about 2 weeks for Valentine’s day, and what would be the perfect time to make preparations for some food of love for your sweetie! The way to the heart is through the stomach, so add some romance to your Valentine desserts with these Chocolate Roses, which not only look really classy and beautiful, after all, roses have always been the symbol of romance, but the balance of slightly sour taste of strawberries and the semi sweet chocolate is an absolute delight to your tastebuds, and well, to your tummy as well ūüėČ Scroll below to view the recipe!
 Ingredients :
100 gm cooking chocolate
2 tsp light corn syrup
Some strawberries
Lots of love

You will also require :
Cake pop sticks or skewers
Silicon Spatula or Pastry brush
Parchment paper/ aluminium foil

Directions : Melt 50gms cooking chocolate in a double boiler or microwave. I use the microwave by heating for 30 seconds and then stirring and then again microwaving until its all melted. Do not omit the stirring step as microwaves heat unevenly, which will burn your chocolate, Once you have the chocolate melted,  add 2 teaspoons of corn syrup and stir using the spatula until you start feeling the resistance. Get it all together, so that it resembles dough.  Give it one last stir and let it sit on counter to until it completely solidifies.

 Once it solidifies, reheat it in the microwave for 10-15 seconds  and kneed it well in the bowl itself, until it resembles modelling clay. Melt the other 50 gm chocolate and wash your strawberries. While the chocolate melts, make four balls of this modelling chocolate and one snake. Something like this.
 Fold the foil over it and then using a rolling pin, roll it flat. The shape will appear on the file, so you are better guided. Basically the 4 balls will be the petals.
Make sure the modelling chocolate is neither too warm, neither too cold, or it will not be able to retain the shape. If the petals still seem to break, just roll it again, heat them up for 3-5 seconds and kneed it again and then form the ball. It should be exactly like clay. You can also use your hands to form the petals and the snake. Now for the snake, it will now look like a strip. So roll up the strip loosely. This will form the center of the rose. Like this.
 Trim the roll a little from the bottom. Now before all these parts solidify, invert the strawberry and  dip into the melted chocolate and coat completely. Tap off the excess chocolate and immediately stick the roll on the top (of the inverted strawberry)  and press a little.
Now bend the petals a little and stick to the sides of the strawberry. The melted chocolate will make the petals a little softer too so its easy to bend and shape.
If there are any gaps in the middle, or if the petals seem to break from somewhere, just use your pastry brush and apply little bit of melted chocolate over it.
Before it all solidifies, bend the petals outwards just a little bit, but don’t break them.
Set it aside to set. Repeat with the other roses. Remember if the modelling chocolate solidifies, just reheat it for 10-15 seconds.
At the end, dip your cake pop sticks or skewers into the melted chocolate and push the dipped end into the rose from the bottom to form the stem. And there you have it, your chocolate roses are ready to be presented to your sweetheart!

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