Dark Chocolate Roses

Last week I was researching places to buy the best modeling chocolate for a special project I am working on.    It didn’t take me long to figure out that it can be fairly expensive and that most bakers make their own.

Remember here, when I made Garden Party Cupcakes and added gumpaste flowers?  Well they sure do look beautiful, but that’s where it ends.  They aren’t really edible just lovely to look at.  Modeling Chocolate however, looks decadent and tastes yummy too.  It’s essentially like playing with the best smelling and tasting play dough ever!

Anyone who knows me, knows that I have a few obsessions:

1. Dark Chocolate

2. Swiss Meringue Buttercream

3. Beautiful Cupcakes

This is like the culmination of all of  my favourite things!

I’ll follow-up with the recipe for the cupcakes in another post.  It was my first time trying small batch baking because I just wanted a few cakes to show off my lovely roses.

The recipe is really simple, just two ingredients as a matter of fact!

Melt 6 oz good quality bittersweet chocolate over a double boiler (I used Callebaut) .  Mix until no lumps remain.  Let the chocolate cool for just a few minutes before adding 1/3 cup light corn syrup. Mix thoroughly until combined. The chocolate will start to form a hard ball that is difficult to stir.   I put my chocolate in a resealable freezer bag and I left it on the counter over night to harden up.

It was quite a hard lump in the morning….

No worries, just a little kneading to do!  I used cocoa powder to lightly dust my hands and work surface.

Ok, all set!

Everyone has different ways of making fondant/gumpaste and chocolate flowers.  I did find that I had to work quickly as my hands were quite warm.  Guess what happens to chocolate when your hands are too warm?

I rolled out about 10 little chocolate balls, maybe 1/4″ in diameter.

Forgive some of my shots, I had to work quickly!

First I made a cone shape for the center of the rose.

Then, I put each ball under some parchment paper and flattened it out with my fingers to start to form petals.


I let the petals sit for a few minutes to harden a little.  It made them easier to work with.

I wrapped each petal around my rose, being careful to over lap each piece.

Even these rosebuds look sweet.  You could stop here and these would be just fine too.  Somebody would be delighted to eat it!

Or you could keep adding until your little chocolate rose heart is content.

Not bad for my first attempt at a tutorial!

Let these sit on the counter until firm.  Keep these in an airtight container until you need them.  Store leftover modeling chocolate in an airtight container as well.  Use it to make any number of decorations as it dries fairly firm.


Filed under Tutorial

71 responses to “Dark Chocolate Roses

  1. What a beautiful cupcake. I love the chocolate roses.

    • sharleenj7@gmail.com

      I tried to make these today having done the exact measurements and left over night. Sadly the chocolate mixture was like chewing gum. I kneaded and added cocoa but still it was too sticky to be able to mold. I am in a high altitude so don’t know if that makes any difference. Any help in rectifying this would be very gratefully received as I really want to make these and hate to be defeated.

  2. P

    What a great post and what beautiful roses! I’d want to show them off too.
    I love that you shared your recipe for modeling chocolate. Lots of bakers may make their own but this is the first post I’ve seen with a recipe. Thank you 🙂

  3. i love the chocolate roses! i’ve made modeling chocolate at home before and have also made roses and leaves from it, but haven’t turned it into a post. what a great idea putting them on you yummy cupcakes!

  4. WOW, they look amazing. Absolutely love the roses and your pictures are fab. I’ll be stopping by again! Claire x

  5. These are simply stunning. I could see them at a glamorous wedding in the city, or perhaps even a classy bachelorette (do people do that any more?). 🙂

  6. this is so elegant and beautiful- i’m in love with them!

  7. Court

    OMG! Those look so pretty. Almost too good to eat, however I want to try these ones too!

  8. Pingback: How to Make Modeling Chocolate and Roses | Delicious Recipes

  9. These are amazing, so beautiful! and such a good tip for the modelling chocolate! Can I ask you what tip you used for the frosting? I love the ruffle effect.

  10. I wonder if the same recipe would work with white chocolate? Thanks for the great post.

    • Allison-You can use white chocolate (post coming soon!), however, you need less corn syrup for white and you need to use good quality chocolate. Do not use chips! I used Lindt White squares. Procedure is the same, but you only need to add 1 1/2 tbsp of corn syrup.


  11. Thanks for the tutorial. These roses look so good! I have to make them some day.

  12. Wow, I’ve got to remember this. Thanks a lot!

  13. Abuela

    Great tutorial, amazing roses, !!!!!!!

  14. Beautiful cupcakes and nice tutorial! They look delicious!

  15. These are so elegant and rich looking!! What a fabulous treat for any wedding buffet!

  16. Sharon Veenstra

    Hi Renee! Congratulations on your new baking kitchen location in Woodstock, Ontario. Now that you have much more space to create your sweet works of art you are going to blossom like a rose in your baking business. I have taken the liberty of forwarding your “sweet” food journal onto my friends, family and other real estate clients. Happy baking!

  17. they look fab can’t wait to try and make them

  18. Pam

    Can you at least share the type/name of the frosting used on these beautiful cupcakes…please?

  19. Pam

    I’m making your chocolate fondant…how long does it take to set up?

    • Pam- Just a day- usually I make it the night before and use it the next day.

      • Pam Merrill

        Hi Renee,
        Here is my first attempt…I did not use the choc. swiss meringue, but choc. buttercream this time. Any tips on the rose creation. Thanks for all your wonderful pics & help.

      • Pam I thought it looked great! It just takes practise! Really, looks wonderful and probably tastes wonderful 🙂 The more you make the better they are. Good job! I love it when people send me pics!


      • Pam

        Thanks Renee! Next time I will make the chocolate swiss meringue so it will look pretty like yours. 🙂

  20. Sonya Sidhu

    They look beautiful but is the chocolate rose tasty!? The last time I made chocolate plastic it was rubbery. Had to chew my live away to eat it … can it not be the ssme consistency as the chocolates we eat or close?

  21. Linda Wiebe Myles

    Great tutorial! Thanks for sharing 🙂

  22. Patrice

    thanks so much for the tutorial, can’t wait to try these

  23. Brenda

    Beautiful pictures and great tutorial. Thank you for taking the time and sharing your skills.

  24. Melissa simon

    Have you tried making modeling chocolate in other colors?? Thanks for the great post!

  25. Christine T

    How far in advance could i make the roses? Like, could I make them a 2-3 days in advance and store them in the fridge??

  26. Kara

    Can you use milk chocolate, or does it have to be dark?

  27. Megan

    Hello! These are beautiful! I am planning a bake sale that will be held outside in the heat June 1st, no telling how hot it will be out. Would these (and the white chocolate ones) hold up well in the heat, or do you think they will droop or melt? Also, can you color the white chocolate ones?

  28. Pingback: Best Dessert Recipes - A Taste Sensation Overload

  29. Patricia Demettre

    Thank you for tutorial

  30. I was wondering if these could be made ahead of time & frozen until needed?

    Thank You,

  31. Thanks for this great tutorial! You are the inaugural post for our Tumblr blog, “I Was Made To Be Frosted”, because these roses and cupcakes are just beautiful! You can find us at:

  32. Howdy! I know this is somewhat off-topic however
    I needed to ask. Does managing a well-established blog
    sch ass yours require a massive amount work? I am completrely new too running a blog but I do write in my diary on a daily basis.
    I’d like to start a blog so I will be able to share my experience andd thoughtss online.
    Please let me know if you have any suggestions or tips
    for new aspiring blog owners. Appreiate it!

  33. Pingback: How to DIY Beautiful Modeling Chocolate Roses | iCreativeIdeas.com

  34. Pingback: Wonderful DIY Chocolate Rose cake Topper | WonderfulDIY.com

  35. Shereen

    Fabulous tutorial I can’t wait to have a go at this myself . Thanks for sharing.x


    Hum ki lindo!!!
    Amei esses cupcakes, gostosos e belos parabéns!!!!!!
    Perfeitos obrigada pela receita.
    Beijos . – Lourdes araujo

  37. Fran

    How long will these keep in the airtight containers? I would like to make mine a day or two ahead of the event. So is it okay to do that and keep them in the fridge in a Tupperware container?

  38. Maria

    Wow these are beautiful!

  39. Reblogged this on Dibbles and Dabs and commented:
    Valentines Day is just two days away. We all know the epitome of this romantic day centers around chocolate. What better way to impress your loved one than with a beautiful cake or cupcakes decorated with these beautiful chocolate roses!

    Here is a great tutorial on how to make these chocolate roses with modeling chocolate from fellow food blogger Renee at Sweet Revelations. She provides lots of photos and great direction in the making of these beautiful roses. Surprise your loved one this Valentines Day by making these.



  41. Charlene

    I need this recipe

  42. Pingback: Elegant Fall Brown Wedding | Carta, forbici, gatto

  43. Kat

    Can you use something other than corn syrup? I refuse to put that in my body or feed it to someone else for that matter.
    Thanks for the tutorial!

  44. Pingback: 35+ Valentine's Day Cupcake Ideas - One Little Project

  45. Pingback: 25 Valentines Day Treats That Look Too Good to Eat | DIY Ready

  46. Pingback: 25 Valentines Day Treats That Look Way Too Good to Eat - In Home and Garden

  47. John Walsh

    Great tutorial, is there a Swiss meringue recipe to go along with this?

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s