Alternative Decoration of Cake-chocolate Rose

Name: Alternative Decoration of Cake-chocolate Rose
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 37G dark chocolate; 14G Corn syrup

by miss bug

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

I think it’s necessary to say first, this chocolate rose is the most classic decoration method for tiramisu except sprinkled with powdered sugar in a mold. The method is the same as another method of fondant rose (I mentioned it last time) The same, the difference is that the fondant roses are usually finished with a round mold and a sponge slightly pressed and thinned. The chocolate roses are simpler in terms of craftsmanship. But whether it is making fondant roses or chocolate roses, the opponent's requirements are clean and dry! Mainly it is anti-sticking... Fondant can be touched with white oil anyway, and chocolate will not work.
The chocolate I used is Dove Mellow Black, which is 66% of 43 grams. I save a small piece for my master. I plan to try milk chocolate next time. It will definitely taste better. I suggest buying the syrup. Homemade fondant paste also needs syrup, and it must be corn syrup imported from Korea...Of course, for chocolate, glucose syrup, corn syrup or even malt syrup can be used. "

Ingredients

37G Dark Chocolate
14G Corn Syrup

Alternative Decoration of Cake-chocolate Rose

1. Put the chocolate in the container to melt in water

Alternative Decoration of Cake-chocolate Rose recipe

2. Add syrup to the melted chocolate and cool it, but never put it in the refrigerator (if the room temperature exceeds 20 degrees, it is recommended to reduce to 11G)

3. After cooling down to form a dough, knead the chocolate into several soy-sized chocolate beans

4. Use two pieces of oil paper to clamp a chocolate bean and use a rolling pin to roll the chocolate into a round or close to round piece, not very thin, and the thickness should not exceed 0.8mm, 0.5mm is better

5. According to the size of the first piece, use chocolate to make a drop-shaped stamen on the thin end of the chopsticks

6. Wrap chocolate on the stamen without any adhesive

7. From the second piece, press the edge slightly outward to a certain extent

8. Outsourcing piece by piece, the more the outer layer is laminated, the greater the curvature. The number of petals of the rose depends on your requirements for the size of the rose. I probably made 12 petals, which are about 5 cm in diameter, and the maximum can be about 18 petals, whichever larger It’s difficult to operate and the outer valve is larger than the inner valve

9. Finally, plasticize the bottom part. Cut it or pinch it so that the rose can stand.

Tips:
TIPS

1. The syrup is added to change the hardness of the chocolate. Don't worry about the shelf life. It can be stored for a long time in the refrigerator. If you use it again, you can pinch it after the heat insulation water melts a little. If the melted is too soft, let it dry again. air

2. If the chocolate beans are too hard, pinch them to make them soft. If they are too soft due to the influence of hand temperature, put them in the refrigerator for 1 to 2 seconds and then take them out. Pay attention to the second!