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


IMG_8534– melt chocolate over a pot of simmering water. once melted, stir in glucose syrup

– cover bowl and chill till it thickens and becomes a soft dough

IMG_8524place dough onto tabletop

IMG_8525pinch a small portion of chocolate dough and shape into a cone on a skewer to form the rose bud

IMG_8526pinch another portion of dough and shape into a ball

IMG_8527flatten this into a thin disc

IMG_8528wrap the disc around the bud

IMG_8529take another portion of dough, and press into a disc

IMG_8530wrap the opposite end of the first petal

IMG_8531repeat the same process till you get a rose of desired size

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

– 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


 Happening soon! First time ever – 16 cooking bloggers coming together to host a Chinese New Year US$160 Paypal Ang Pow GIVEAWAY to one lucky winner!
stay tune for more information!!!
这个春节要您过得不同凡响 ~ 
win USD160


Pollution index: 21 (excellent)


(8) Comments

  • 0620 (January 31, 2015)

    这么美的。。。强啦妳 !!

  • 婉婉下午茶 (January 31, 2015)


  • 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

Leave a Reply

Victoria Bakes – Baking into the Ether