IMG_8538

Recipe and directions adapted and modified from 君之

Ingredients (makes about 5 big roses)

125g dark chocolate, chopped
50g glucose syrup * i used light corn syrup

食材 (可做 5个大玫瑰花)

黑巧克力 125克,切碎
葡萄糖浆 50克 *我没有,所以用了玉米浆

Directions/做法

IMG_8534– melt chocolate over a pot of simmering water. once melted, stir in glucose syrup
巧克力隔热水融化后,拌入葡萄糖浆

– cover bowl and chill till it thickens and becomes a soft dough
充分搅拌后,盖上保鲜膜,将巧克力面冷藏直到浓稠成团

IMG_8524place dough onto tabletop
面团摆到案板上

IMG_8525pinch a small portion of chocolate dough and shape into a cone on a skewer to form the rose bud
取一小部份巧克力面团插到竹签上,搓成圆锥形,形成花蕊

IMG_8526pinch another portion of dough and shape into a ball
再取一份面团,搓成小圆球

IMG_8527flatten this into a thin disc
然后压成薄薄的面皮

IMG_8528wrap the disc around the bud
面皮裹到花蕊上

IMG_8529take another portion of dough, and press into a disc
再取一份面团、搓成小圆球、压扁

IMG_8530wrap the opposite end of the first petal
将其裹在相对着第一片花瓣的正对面

IMG_8531repeat the same process till you get a rose of desired size
以上步骤重复直达到完成合心意大小的玫瑰花

Personal notes/温馨小贴士:

IMG_8536– if you do not wait for the dough to chill, you will find it getting oilier and oilier.. but as you move on with it, the dough will dry up
如果面团不冷藏,你会在操作过程中发觉面团越变越油腻。但时间长了,面团会逐渐变干

– junzi divided all his dough into small portions in the beginning. i started by doing this, but later realise it was easier as i “pluck the dough” and shape it as i assemble it
君之老师的做法是将面团都分隔成数小颗小圆球。我刚开始也这么做 ~但一做下来,就发觉一边儿做,一边儿拔压面团更方便

– if you are unhappy with a rose, you can always re-use the dough by giving it a few knead
如果对自己的完成品不满意,可随时将面团重揉数下再从新做起

IMG_8533

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Pollution index: 21 (excellent)

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(8) Comments

  • 0620 (January 31, 2015)

    这么美的。。。强啦妳 !!

  • 婉婉下午茶 (January 31, 2015)

    哎哟~好迷人啊!我还放慢脚步,慢慢滑,慢慢欣赏♡♥

  • 厨苑食谱 (January 31, 2015)

    亲的巧手,厉害厉害。。, 我要这花。。送给我吧!

  • Karen Yap (February 1, 2015)

    Hi Victoria, another awesome creation from you … love these roses !

  • wink ;) (February 5, 2015)

    so pretty dont wanna eat them

  • toblerone chiffon cake~ you will love this 做了绝不后悔~ 瑞士三角黑巧克力戚风蛋糕 | Victoria Bakes (February 27, 2015)

    […] decorate with whipped cream as desired. please refer to this post for directions on preparing chocolate rose […]

  • Nellie Bok (March 14, 2016)

    Hi Victoria, Your roses are awesome. Under what temperature when you were working on the chocolate roses? Over here in Malaysia, the weather is extremely hot, may need to do it in the air condition kitchen. Can I use golden syrup instead of corn or glucose syrup? Thanks.

    • Victoria Bakes (March 14, 2016)

      Hi, I\’m in a cool climate , in Beijing (Guess u r new to my blog :D). I haven\’t tried using golden syrup but don\’t see why it can\’t be used in this case. Have fun

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