chocolate rose ~ win USD160 Paypal cash this CNY 巧克力玫瑰花 ~ 160美元贝宝奖金等您赢取

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

– 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

place dough onto tabletop
面团摆到案板上

pinch 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

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

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

wrap the disc around the bud
面皮裹到花蕊上

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

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

repeat 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:

– 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

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Pollution index: 21 (excellent)