How to Make a Chocolate Flower

Chocolate flowers are an elegant garnish to any dessert. Making them is not difficult, but you will need some time and a bit of patience. Depending upon your level of expertise working with chocolate, you can choose one of the two methods below for making chocolate flowers. The first is much easier and is best for beginners. The second is a challenge for those who want a three-dimensional chocolate flower.

Things You'll Need

• 16 oz. chocolate (chopped bar or chips) 2/3 cup corn syrup Microwavable bowl Rolling pin Glass of ice (See tip) Baking sheet Paper towels Plastic wrap Cocoa powder Flower cookie cutters 1-inch diameter round cookie cutter or bottle cap Knife

Instructions

Make the chocolate clay and cutout flowers

1. Melt the chocolate in a bowl in the microwave by heating on high for three minutes, stirring after every minute until smooth and melted.

2. Mix the corn syrup into the chocolate. Line the baking sheet with plastic wrap.

3. Scoop the chocolate clay out of the bowl and put it onto the plastic wrap. Place this into the refrigerator until cool enough to handle.

4. Press the chocolate on paper towels to soak up extra fat from the clay.

5. Dust a working surface with cocoa powder and place the chocolate clay on top. Cut the clay into four even pieces. Place three pieces in the refrigerator until ready to use.

6. Knead the piece of chocolate clay to soften it. See tips for working with the chocolate clay.

7. Roll the chocolate clay into a large, flat, round shape with the rolling pin.

8. Cut out chocolate flowers with the flower-shaped cookie cutters and place them in the refrigerator until ready to add to the dessert. You can also cut out flowers in a free-hand design using a knife. This is the easiest method.

Make chocolate roses

1. Roll bits of chocolate clay into 1-inch long cylinders about 1/4 inches in diameter. These should resemble small Tootsie Rolls in size and shape. You will need one of these as the base for each flowers you are making.

2. Roll the remaining chocolate clay into a flat piece 1/8-inch thick. Use a round cookie cutter or bottle cap to cut out 1-inch diameter circles from the clay. You will need six to 10 of these for each flower.

3. Place one of the rounds at the bottom of the cylinder base. Flatten the free end of the round piece with your fingers to make the petal shape.

4. Attach more petals around the base, placing each one slightly higher and to one side of the last. You can do this by attaching a petal, and then turning the base to add the next. Continue until all of the petals have been used to make the flower. Fan out the petals as you add them.

5. Trim excess chocolate from the top of the flowers with the knife. Store in the refrigerator until ready to add to a dessert by gently pushing down into the frosting on the dessert.

Tips & Warnings

• Rewarm chocolate clay by microwaving it on medium (50 percent) power for five to eight seconds if it hardens too quickly. Hold a glass of ice water in your hands if the chocolate begins to melt too quickly while you are working with it.