CHOCOLATE FLOWERS/RIBBON DECORATION
Steps:
- Note: 1 pound of chocolate plastic will decorate 2 to 3 cakes, depending on what you make and the size
- To make roses: Dust the work surface with sifted cocoa powder. If necessary, use a rolling pin to give the chocolate plastic a few quick raps to make it pliable. Roll out the chocolate plastic until it is 1/16-inch thin. Use a 2-inch round cutter to cut circles from the chocolate plastic. Use your fingers to make a small chocolate football shape. This will be the center of the rose. Press the first circle into the 1 end of the football. Use your fingers to shape the top of the circle into a petal. Continue to create more petals and wrap them around the base. Let your eye guide you to make the size of flower that will fit your presentation.
- To make ribbon: Dust the work surface with sifted cocoa powder. If necessary, use a rolling pin to give the chocolate plastic a few quick raps to make it pliable. Roll out the chocolate plastic until it is 1/16-inch thin. Use a sharp paring knife to cut long strips. Use your fingers to bunch the strip into a ribbon. Wrap this around the cake.
- *Tip: You can also use the pasta machine to roll out the chocolate ribbon.
- To make chocolate cigarettes: Use any size rectangle of chocolate ribbon. Just roll it up tightly from one of the long ends.
- Use a large piece of thinly rolled chocolate plastic to cover an entire cake. Finish with a light dusting of cocoa powder or powdered sugar.
CHOCOLATE FLOWERS RECIPE BY TASTY
Take your dessert decoration game to the next level with these beautiful chocolate flowers. They're perfect for topping cupcakes, cookies, or pies!
Provided by Aleya Zenieris
Categories Desserts
Time 1h
Yield 1 flower
Number Of Ingredients 3
Steps:
- Line a small baking sheet with parchment paper.
- Set a medium bowl over a small pot of simmering water. Add the white chocolate to the bowl and warm for 2-3 minutes, until about two thirds of the chocolate is melted. Stir to melt completely, then remove the bowl from the heat and let cool for about 10 minutes, until the temperature is between 85-90°F (29-32°C).
- Dip the back of a plastic spoon in the melted chocolate to coat. Use the edge of your thumb to wipe away any excess chocolate from the edges of the spoon, then place on the prepared baking sheet, chocolate-side up. Repeat with 10 more of the spoons. To create the smaller, inner petals, dip only the top half of the remaining 3 spoons into the chocolate, wiping away the excess around the edges. Freeze the spoons for 15 minutes.
- Remove the spoons from the refrigerator and repeat the dipping process to create a thicker layer of chocolate (this will make the petals sturdier and easier to handle). Freeze for another 15 minutes.
- Line a 2-inch wide round, such as a small jar lid, with a circle of parchment paper.
- Remove the spoons from the freezer and let thaw for about 5 minutes (this will make the chocolate easier to release). Working one at a time, gently slide the chocolate petals off of the spoons and onto the baking sheet (you may need to use your fingernail to gently release the chocolate from the spoons).
- Add a dollop of melted chocolate to the center of the parchment paper circle. Arrange 5 petals around the outer edge of the lid with the narrow ends facing outwards, pressing into the melted chocolate to secure. Add another small dollop of white chocolate to the center and arrange 3 more petals on top of the first layer. Add another dollop of melted chocolate and arrange the 3 small petals around the center. Add one more small dollop of melted chocolate to the center of the petals and fill with yellow sprinkles to resemble the center of a flower. Transfer the flower to the refrigerator to set for 30 minutes.
- Carefully peel the flowers away from the parchment paper and use to decorate cakes or cupcakes.
- Enjoy!
CHOCOLATE ROSES
Now this is how you top a chocolate cake! These delightful chocolate roses can be used as edible decorations for a cake or to create a basket of blooms. You can also use it as a modeling clay for making other figurines and objects. The soft pliability makes it easy to work with. From What's Cooking America. Roses will harden after a few days and can be saved by storing in a cool, dry place. We have not made this yet, so 1 dozen is a guestimate. We're also guessing that you could use white chocolate and a drop or two of food coloring for different colored chocolate clay. Put here for safe keeping. Great visual demonstration at http://www.youtube.com/watch?v=RrsgFcE1xMc
Provided by 2Bleu
Categories Dessert
Time 2h30m
Yield 1 dozen
Number Of Ingredients 2
Steps:
- In a shallow bowl, melt the chocolate in microwave for 2 minutes; stir. NOTE: Be careful so that the temperature does not exceed 100 degrees F. If chocolate is not completely melted, return to microwave for 30 seconds at a time and stir until smooth.
- Add corn syrup to the chocolate and mix well. Using a rubber spatula, stir and fold mixture, scraping the sides and bottom of the bowl well, until no shiny syrup is visible and the mixture forms a thick ball.
- Pour mixture onto a waxed paper sheet and spread with the spatula until it's about 1/2-inch thick; let it sit and stiffen, uncovered, for about 2 hours. Use at once or store in an airtight container at room temperature for up to 1 month.
- TO MAKE CHOCOLATE ROSES: Knead a handful of clay at a time on a work surface until it is soft and pliable like Play-Doh.
- Roll dough into twelve (12) 1/2-inch diameter balls of clay. Place the balls on waxed paper or plastic wrap about 1-inch apart. Using your fingers, press in the center and then on either side, flattening the disk into 1-inch flat disks about the size of a quarter (leave the top edge thinner than and bottom edge. Repeat with the remaining disks.
- Remove one disk and curl it into a "teepee" shape, narrow at the top and wider at the bottom, (this will be the center of the rose. Wrap the next disk around the opening of the teepee and the third disk at the back of the teepee - this is the rose bud. Continue adding disks which will look like petals. Continue adding petals, placing them in between slightly lower than previous row.
- For a fuller flower, continue adding petals in this manner. As you form petals, you gently roll or curl the right edge of the petal downward. Pinch off any excess chocolate clay at the base of the rose to make more balls.
- NOTES: If the clay balls or petals become too soft from your body heat, let sit at room temperature for at least 10 minutes. To periodically cool you hands, grasp a cold glass. To make larger roses, make larger chocolate clay balls.
JACQUES TORRES'S CHOCOLATE BOWLS
Create decorative, edible dessert bowls by dipping a balloon in tempered chocolate. Jacques Torres prepared these on Episode 501 of "Martha Bakes."
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 1
Steps:
- Blow up a small clear balloon and tie to seal. Dip a side of the balloon into a large bowl of tempered chocolate, covering about halfway up the side of the balloon. Rotate balloon and repeat dip two more times, to create a petal like pattern. Shake off excess chocolate from the bottom. Place upright or at an angle (the direction will determine the shape of the finished bowl) on a rimmed baking sheet lined with parchment paper. Repeat process for additional bowls. Refrigerate until set, 3 to 6 minutes.
- To test whether the chocolate has set, squeeze the balloon. If the chocolate pulls away from the balloon, then it is set. To remove the bowl, pop the balloon with a quick poke of a knife. Discard balloon scraps. Fill bowl as desired. Bowls may be filled with chocolate mousse, ice cream, or whipped cream, and garnished with berries.
FLOWERPOT CAKES
Plant a delicious surprise on your guests with these springtime delights. Our chocolate cakes, baked in small pots, create the illusion of new growth. Each cake is topped with a creamy layer of chocolate frosting, a smattering of crushed cookies and candy "rocks," and a fresh sprig of mint.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 6
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Brush inside of each flowerpot with oil, and line bottom with parchment paper round. Brush parchment with oil, and lightly dust with cocoa.
- Sift cocoa, flour, sugar, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with the paddle attachment. Add egg and yolk, 3/4 cup warm water, buttermilk, oil, and vanilla; mix on low speed until smooth, about 1 minute.
- Divide batter among prepared pots, filling each about two-thirds full. Transfer to a rimmed baking sheet. Bake, rotating sheet about halfway through, until a cake tester inserted into centers comes out clean, 45 to 50 minutes. Let cakes cool completely in the flowerpots on a wire rack.
- Frost cakes with an offset spatula; sprinkle with crushed cookies. Top with candies; "plant" 1 mint sprig in each cake.
CHOCOLATE FLOWERS
Steps:
- Melt chocolate coating and chocolate over hot water. Remove and add corn syrup. Allow to sit at room temperature overnight.
- The next day roll the chocolate between sheets of parchment or wax paper as thin as you like and then place in freezer a few seconds. Remove from freezer and cut out chocolate into circles the size of a quarter.
- Using 4 to 8 circles, shape into petals and attach to form blossom. Return to freezer for 3 or 4 minutes. The flowers will now hold their shape. Using 3- or 4-inch sticks as stems, attach the blossoms to the sticks and insert in flowerpots. Refrigerate until serving time.
Nutrition Facts : @context http, Calories 218, UnsaturatedFat 4 grams, Carbohydrate 32 grams, Fat 12 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 7 grams, Sodium 11 milligrams, Sugar 28 grams
More about "chocolate flowers recipes"
BLOOMING CHOCOLATE FLOWERS - SUGARHERO
From sugarhero.com
- Preheat the oven to 325 F. Spray a muffin pan (ideally a silicone muffin pan) with nonstick cooking spray.
- Using a sharp razor, cut out petal shapes from one of the pieces of clear plastic. You can use the template provided, or draw your own shapes. If you are also making leaves, cut out leaf shapes from a second plastic sheet.
- Combine the white chocolate chips and International Delight Peppermint Mocha Creamer in a medium bowl. Microwave in 30-second increments, whisking well after every 30 seconds, until the sauce is completely melted and smooth. Give it a taste, and add a dash of peppermint extract if you’d like it a little more minty.
- Place a brownie in the center of a plate at least 6” wide, with a lip to contain the sauce. Pipe red frosting stars on top of the brownie, and sprinkle yellow pearl sprinkles over the top.
SWEET AND SALTY CHOCOLATE FLOWERS - BETTER HOMES
From bhg.com
ALMOND FLOUR CHOCOLATE CHIP COOKIES - SIMPLY HOME …
From simplyhomecooked.com
CHOCOLATE FLOWER - BETTER HOMES & GARDENS
From bhg.com
6 FRAGRANT FLOWERS THAT SMELL LIKE CHOCOLATE - THE …
From thespruce.com
EASY CHOCOLATE FLOWER CUPCAKES - SUGARHERO
From sugarhero.com
SPRING FLOWER PRETZEL BITES - TWO SISTERS
From twosisterscrafting.com
MODELING CHOCOLATE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
Servings 1.25Calories 56 per serving
GORGEOUS CHOCOLATE ROSES RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.1/5 (37)Total Time 1 hrCategory Dessert, Cookies & Candy, CandyCalories 206 per serving
HOW TO MAKE MOLDED AND FILLED CHOCOLATES - ALLRECIPES
From allrecipes.com
CHOCOLATE MOUSSE FLOWERPOTS RECIPE - BBC FOOD
From bbc.co.uk
EASY SPRING FLOWERS CHOCOLATE COVERED PRETZEL RECIPE
From kidfriendlythingstodo.com
52 BEST EASTER CAKE IDEAS | WILTON
From blog.wilton.com
CHOCOLATE CLAY ROSES RECIPE, WHATS COOKING AMERICA
From whatscookingamerica.net
CHOCOLATE FLOWER CAKE TOPPER – SUGAR GEEK SHOW
From sugargeekshow.com
MAGIC CHOCOLATE FLOWER RECIPE: HOW TO MAKE MAGIC …
From recipes.timesofindia.com
You'll also love