Chocolate Flowers

Decorating By KELLYSMITH Updated 18 Jul 2006 , 11:54am by KELLYSMITH

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KELLYSMITH Posted 17 Jul 2006 , 1:27pm
post #1 of 21

i am woundering what you do to make chocolate roses? to make the chocolate soft and able to be moulded

20 replies
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patton78 Posted 17 Jul 2006 , 1:33pm
post #2 of 21

Just add 1/4 cup light corn syrup to a bag of chocolate melting wafers. Let sit overnight and then you will have molding chocolate.

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KELLYSMITH Posted 17 Jul 2006 , 2:06pm
post #3 of 21

thanks heaps for that... let me get it right tho add the corn suryp to the melted chocolate and let cool over night.
then i can make the flowers and other cake decorations just as you would using gumpaste or icing

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patton78 Posted 17 Jul 2006 , 5:17pm
post #4 of 21

Yes, that is right. I will warn you though at first you will think that the it will not work because the chocolate will be very hard. You just have to work with a little bit at a time. Knead it with you hands to warm it up and it is workable.

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melodyscakes Posted 17 Jul 2006 , 7:16pm
post #5 of 21

hey, that sounds like fun! i might try that sometime too.
thanks!
melody

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prettycake Posted 17 Jul 2006 , 7:22pm
post #6 of 21

Or yu can use Tootsie Rolls..same idea..knead and form

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mamakau Posted 17 Jul 2006 , 10:18pm
post #7 of 21

can you use this technique with white chocolate too?

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patton78 Posted 17 Jul 2006 , 10:20pm
post #8 of 21

Yes, this would work with white chocolate as well, that is the only kind of have used so far. It will work with any of the melting wafers you find at craft stores such as Michaels.

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patton78 Posted 17 Jul 2006 , 10:20pm
post #9 of 21

Forgot to add that I like to use the white chocolate because you can color it any color you want.

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prettycake Posted 17 Jul 2006 , 10:24pm
post #10 of 21

I think that is Chocolate clay; Chocolate leather; and /or Chocolate plastic.. icon_smile.gif

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mamakau Posted 17 Jul 2006 , 10:25pm
post #11 of 21

okay, I have to ask, when you leave it out overnight, do you just cover it with plastic wrap? And, at what point do you add in the corn syrup...after the melted chocolate has cooled, or when it's still warm?

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prettycake Posted 17 Jul 2006 , 10:32pm
post #12 of 21

you add the corn syrup when it is melted, but not too hot because it will separate. Yes, wrap it in plastic wrap..

I was in Waikiki last Sept. oh how i miss it icon_cry.gif ..
I took home a some beach water and sand from Waikiki Beach in an empty small wine bottle. icon_smile.gif

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mamakau Posted 17 Jul 2006 , 10:37pm
post #13 of 21

Waikiki is nice, a lot to do on that island. I'm on the Big Island, much more rural compared to O'ahu, but residents here appreciate the simplicity of our island icon_smile.gif

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prettycake Posted 17 Jul 2006 , 10:46pm
post #14 of 21

actually we went to the big island a few years back and stayed at the Ritz Carlton..I love big island too.. it's quite..then before that went to Kauai..very cute island. I have never been to Maui though.

we're planning on buying a condo there or some kind of real estate as a vacation home..I love Hawaii..I can go there anytime.

thanks Mamakau

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mamakau Posted 17 Jul 2006 , 10:53pm
post #15 of 21

Sorry, more questions...would it be possible to cover a whole cake with this type of modeling chocolate, like a chocolate fondant? And does it hold up well in humid weather?

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prettycake Posted 17 Jul 2006 , 10:58pm
post #16 of 21

YES....that's what I used to do before I got into Fondant..
Your work it exactly like Fondant.. icon_smile.gif

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prettycake Posted 17 Jul 2006 , 11:12pm
post #17 of 21

This is an example of Chocolate Clay covered cake..this is how I used to do my cakes. I did not make this cake, this is mad e by Chiffonos wedding Cakes in CA, but my cakes used to look like these..it works just like Fondant.
LL

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mamakau Posted 17 Jul 2006 , 11:49pm
post #18 of 21

Wow, that's wonderful, can't wait to try it!

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debsuewoo Posted 17 Jul 2006 , 11:57pm
post #19 of 21

Looks interesting..... I know my kids would love it!

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claire_d Posted 18 Jul 2006 , 11:45am
post #20 of 21

Selbourne Chocolate is a Malaysian brand. They have coloured white chocolate that is flavoured, e.g. golden yellow is mango, strawberry pink with strawberry flavour, so on and so forth. This chocolate is wonderful for dessert decorations.
It melts beautifully and is easy to work, if you are using a marble slab in a cool room. As a professional decorater I work in an air conditioned room that is cold, so after spreading the coloured chocolate on the slab, I work my pallette knife back & forth till its very thin, it sets in seconds. I usually have to 'massage' the surface with my hand to soften it. Makes beautiful frills and fans....Claire.

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KELLYSMITH Posted 18 Jul 2006 , 11:54am
post #21 of 21

thanks soo much everyone for your help.... i will now attempt to do a cake with the chocolate rolls/shavings in small tight rolls around a cake with white chocolate flowers ... and i also will flavour them i cant wait to try.!

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