1. Prepare the required materials.
2. Put the chocolate in the milk pan and melt it in warm water.
3. Melt the chocolate until it is smooth and non-granular.
4. Then add maltose.
5. Stir until the maltose and chocolate are completely mixed.
6. Then turn off the heat and add a few drops of red pigment.
7. Mix well again.
8. Pour the mixed chocolate into a fresh-keeping bag and let it cool. If you want to, put it in the refrigerator for 20 minutes.
9. Knead the refrigerated chocolate smoothly.
10. Pinch a small piece of chocolate and knead it into the top and the bottom to form the flower core.
11. Take a small piece of chocolate and knead it into a ball, and then flatten it through the fresh-keeping bag, making it thinner around it.
12. Then wrap it up with a flower core.
13. Press another piece of chocolate slightly larger than before.
14. Wrap it again, then you can plug it in with a bamboo stick to top up the flower core. I will plug it in for the convenience of taking pictures.
15. By analogy, wrap the petals layer by layer.
16. Finally, a rose is completed.
Tips:The number of petals can be as many or as few as you like. A total of 7 roses were made with the above amount. If the flowers are smaller, you can make two more roses.
The temperature of warm water cannot exceed 60 degrees.
