Recipe#4379

Title: Chocolate Roses

From: "Barbie" Barbie@ncweb.com 
 Newsgroups: alt.wedding,rec.food.chocolate 
 Subject: Making chocolate roses 
 Date: 18 Dec 1996 14:24:11 GMT 
 Message-ID: <01bbecef$ca8b8260$430254ce@farina> 

The way I make the roses is not by molding them but thought I would
 pass it along to anyone who really wants to take the time.  You do
 not use molds at all, but you hand mold them out of chocolate
 "clay", I would only reccomend these if someone really wants
 realistic looking roses and has lots of time. Definately not to be
 made for huge parties or weddings!
 1 lb candy chocolate
 1/3 cup light corn syrup
 Melt candy over double boiler, add corn syrup and blend. Remove
 from heat and put on waxed paper and let set at room temp to dry.
 Wrap well and let set overnight.
 Clay will be hard at first but knead a small portion at a time
 until it gets soft (if it becomes too soft refridgerate for a bit).
 If you roll out the clay for other uses use cornstarch to prevent
 sticking.
 Roses: start with a base made into the shape of a cone 1-1/2 inches
 high, next roll a small ball about the 3/8 inches round, flatten
 with thumb to represent a rose petal about 1/4 inch thick. (make
 as many petals this way as you wish on the rose) take the first
 petal and  wrap around the point of the cone to make a bud, next
 press three more petals near base of the cone but not directly on
 the base, add five more petals made a bit larger than the first
 three, press in place lower than the first three they should slightly
 overlap each other. Pinch the petals in the center to look like a
 real petal. spread petals out to make open rose.
 You can add more or less petals depending on the look of the rose
 roses will stay several weeks at room temp in a airtight tin.