Want to know the best thing about this cupcake?
Besides the fact that it’s elegant and gorgeous looking, it’s entirely chocolate. Cake, icing, branches and flower. The cake and icing don’t matter here (even though I believe cake and icing ALWAYS matter, just read on for a minute here…). Today’s post is about the chocolate flower on top.
I’ve made the dark modelling chocolate before. It’s one of the posts I receive the most mail about. Remember here? So I thought I would leave the recipe for the white as well. I don’t think the white hardens as firm as the dark (still quite firm though), but it tastes just as yummy!
The best part about modelling chocolate? No “glue” required and flowers firm up fairly quickly. This flower takes just a little chocolate and some coloured lustre dust for accents. Remember though, it is chocolate so it doesn’t tolerate heat!
I promise this will be a two-part post with a tutorial for the flowers to follow. My hubby, who is also my photographer, is also a snowplow driver and we have been hit with a lot of snow today. Needless to say I’m on my own, so I’ll have to wait until he’s here to finish up the tutorial.
I just love a dogwood flower. It’s such an elegant flower. Wouldn’t these be great for a wedding? Shower perhaps? Garden party?
Check out the Hungry Happenings site for fantastic information about working with chocolate. While you’re there, check out some of the yummy creations! This is where I get my recipe for modelling chocolate from.
White Modelling Chocolate
*from Hungry Happenings
- 16 oz good quality Belgian White Chocolate
- 1/3 cup light corn syrup (more if needed)
1. Melt chocolate over a double boiler. Let chocolate cool to 91 degrees F, stirring often. Pour in the corn syrup and mix well. If the mixture is crumbly, add a little more corn syrup. I do not knead mine at this stage as recommended, I put it in a sealable plastic bag and let it sit at room temperature for atleast 24 hours. It will be quite hard when you start to knead it. To soften it up a bit, pop it in the microwave for only a few seconds.
2. Keep leftovers wrapped in plastic and sealed in an airtight container at room temperature. Leave chocolate creations at room temperature to firm up and then store in an air tight container (at room temp).