Try this Chocolate Roses recipe, or contribute your own.
Suggest a better descriptionChocolate modeling clay is made by combining melted chocolate and light corn syrup. American pastry chefs invented the recipe and have been using this delicious edible clay to make garnishes and unique decorations. Here is their secret! Note: the chocolate can be substituted with almond bark, or colored candy disks to create different colored flowers Clay: Melt he chocolate in a microwave for 1 minute. Stir. If chocolate is not completely melted, return to the microwave for 30 seconds at a time and stir until smooth. If you dont have a microwave, place the chocolate in the top of a double broiler over hot water and stir until melted. When the chocolate is melted, add the corn syrup and blend. Pour the mixture onto a waxed paper sheet.Spread the chocolate with your fingers until its about 1/2 inch thick. Cover loosely with waxed paper and let it stiffen for at least a couple hours or overnight. The chocolate will become very pliable. Making a Chocolate Rose: Have the kids roll 10 marble-sized balls out of the chocolate clay. Place the balls on a waxed paper sheet, about 1 inch apart. Place another waxed paper sheet on top. Big or little thumbs can press each marble into a flat disk (about the size of a quarter). Use some pressure! To form the rose: Remove 1 disk and curl it into a "teepee" shape, narrow at the top and wider at the bottom. 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 to layer them to create a rose in bloom. Roses can be used as edible decorations for a cake or to create a basketful of blooms. They will harden after a few days and can be saved by storing in a cool, dry place. Since this recipe is the consistency of modeling clay, you can mold any shape you want. Important note: Adult supervision and participation is required for this activity. Posted to MM-Recipes Digest by valerie@nbnet.nb.ca (valerie) on Feb 10, 1998
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Serving Size: 1 Batch (312g) | ||
Recipe Makes: 1 Batch | ||
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Calories: 80 | ||
Calories from Fat: 1 (1%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 17.4mg | 1 % | |
Potassium 0.3mg | 0 % | |
Total Carbohydrate 21.6g | 6 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 21.6g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 80
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