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.
What a beautiful cupcake. I love the chocolate roses.
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.
Thanks
Sharleen
Sharleen- oh boy, sorry to hear that! Try adding more chocolate if it is too sticky or try kneading it within the plastic bag so that your hands aren’t touching it.
Renee
Maybe chilling them in the freezer or fridge would help with your problem.
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 🙂
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!
WOW, they look amazing. Absolutely love the roses and your pictures are fab. I’ll be stopping by again! Claire x
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?). 🙂
Lovely roses! ~Carmen
this is so elegant and beautiful- i’m in love with them!
OMG! Those look so pretty. Almost too good to eat, however I want to try these ones too!
Thank you for the compliments everyone!
Renee
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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.
Cupcake Crazy- I used a Wilton 1M tip. Glad you liked them!
Renee
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.
Renee
Thanks for the tutorial. These roses look so good! I have to make them some day.
Wow, I’ve got to remember this. Thanks a lot!
Great tutorial, amazing roses, !!!!!!!
Beautiful cupcakes and nice tutorial! They look delicious!
These are so elegant and rich looking!! What a fabulous treat for any wedding buffet!
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!
Thank you for visiting Sharon! I do hope you will send me some of your favourite recipes to try! I look forward to seeing you in my new space
Renee
they look fab can’t wait to try and make them
Can you at least share the type/name of the frosting used on these beautiful cupcakes…please?
Hi Pam- I do believe that is chocolate swiss meringue buttercream. yum! Add 300 grams of melted and cooled bittersweet chocolate (I used Callebaut) to a batch of swiss meringue buttercream.
I’m making your chocolate fondant…how long does it take to set up?
Thanks!
Pam- Just a day- usually I make it the night before and use it the next day.
Renee
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!
Renee
Thanks Renee! Next time I will make the chocolate swiss meringue so it will look pretty like yours. 🙂
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?
Sonya- Homemade tastes pretty yummy! Reminds me of a tootsie roll if you have ever had that.
Renee
Great tutorial! Thanks for sharing 🙂
Beautiful!,
thanks so much for the tutorial, can’t wait to try these
Beautiful pictures and great tutorial. Thank you for taking the time and sharing your skills.
Have you tried making modeling chocolate in other colors?? Thanks for the great post!
Hi Melissa- I have mixed modelling chocolate with fondant with good results.
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??
Christine- Yes! I often make mine in advance.
Renee
Can you use milk chocolate, or does it have to be dark?
Kara- milk chocolate is fine too, but you may have to adjust the corn syrup. I have never used milk chocolate.
Renee
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?
Hi Megan- Sorry for the delayed response! No, I would not use these outside. Gumpaste would be your best bet.
Renee
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Thank you for tutorial
I was wondering if these could be made ahead of time & frozen until needed?
Thank You,
Katherine
I have never frozen modeling chocolate! You could do a test one and see what happens. I wonder if it might go soft?
Renee
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:
http://iwasmadetobefrosted.tumblr.com/
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!
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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
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?
Hi Fran,
Let them air dry for a few hours then store them in a cool dark place.
Renee
How long will they stay ok to eat in the fridge though? A day or two? Also, how many roses does this recipe (6 oz of chocolate) make?
Fran,
I dont know how many it will make. I’ve often used it for many things at one time. It will keep for a few days in the fridge.
Renee
Wow these are beautiful!
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.
AMEI MUITOOO
BELÍSSIMAS ROSAS CUPCAKES GOSTOSOS
PARABÉNS AMEI DE PAIXÃO
I need this recipe
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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!
Kat I’m not sure of an appropriate substitute here, let me know if you find one!
Renee
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Great tutorial, is there a Swiss meringue recipe to go along with this?
Hi John! If you scroll down this post you’ll see the recipe for chocolate swiss meringue. Happy baking!
http://sweetrevelations.net/2011/11/13/chocolate-cupcakes-with-cherry-on-top/
Renee