ROSE CHOCLATE RECIPES

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CHOCOLATE ROSES RECIPE - FOOD.COM



Chocolate Roses Recipe - Food.com image

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

Total Time 2 hours 30 minutes

Prep Time 30 minutes

Cook Time 2 hours

Yield 1 dozen

Number Of Ingredients 2

10 ounces semisweet chocolate (coarsely chopped chunks or chips)
1/3 cup light corn syrup

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.

Nutrition Facts : Calories 1774.2, FatContent 151.9, SaturatedFatContent 93.8, CholesterolContent 0, SodiumContent 140, CarbohydrateContent 173.7, FiberContent 48.1, SugarContent 33, ProteinContent 37.4

ROSE PETAL CHOCOLATE CAKE | BBC GOOD FOOD



Rose Petal Chocolate Cake | BBC Good Food image

de luxe chocolate cake that's brimful of sweet sherry and decorated with a pink petals

Provided by sweetunique

Total Time 2 hours

Yield Serves 12

Steps:

  • Preheat the oven to 160C/fan140C/gas 3. Grease and base line a 20cm round, deep cake tin with baking paper. Put the milk in a jug and add the vinegar Ã?¢Ã?Â?Ã?Â? it will curdle. Melt the chocolate in a large bowl set over a pan of simmering water, making sure the bottom of the bowl doesn't touch the water. Stir until smooth.
  • Add the butter and remaining cake ingredients plus the milk mixture to the melted chocolate. Beat until smooth, then tip into the tin. Bake for 1 1/4-1 1/2 hours or until a skewer inserted into the centre comes out clean. Cool in the tin for 10 minutes, then turn out onto a wire rack and cool completely.
  • Using a bread knife, halve the cake horizontally. Sprinkle the cut sides with sherry or Marsala, if using.
  • Melt the chocolate and butter in a pan over a low heat. Stir until smooth, then remove from the heat. Cool for a few minutes, then beat in the cream. Set aside to thicken slightly.
  • To decorate, use a quarter of the icing to sandwich the 2 cake halves together. Spread the remaining icing over the top and sides of the cake. Decorate with rose flower or fondant petals to serve.

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