Chocolate rose material: white chocolate 125g, glucose syrup 40g (50g in cold weather), and appropriate amount of red pigment.

working methods

1, put the white chocolate into a bowl and melt it in water.

2. Keep stirring, and be careful not to spill water into the bowl. Stir until all the white chocolate is dissolved, and then take the bowl out of the water.

3. Pour in glucose syrup.

4. Mix well with a rubber spatula, cover with plastic wrap and put in the refrigerator for refrigeration.

After the white chocolate is completely cooled, I use edible red pigment to adjust it into three colors from light to dark. My dark color is not too bad, and the result is not too bad. It is generally considered to be two colors.

6. Knead the colored chocolate into small particles the size of soybeans.

7. Take a dark red chocolate and knead it into a shape with a thick top and a thick bottom. Stick it in chopsticks as a playboy.

8. Take another crimson particle, sandwich it between two pieces of oiled paper, and roll it into a circle with a rolling pin.

9. Tear off the oily paper and roll the rolled chocolate on the flower heart. This is the first petal.

10, continue to roll a chocolate plate as the second petal, roll it on the first petal, roll it as thin as possible, and the rose will be more beautiful. But the thinner it is, the more difficult it is to operate.

1 1. Repeat the previous operation. In order to have layers, the color will gradually change from dark to light. In this process, gently curl the upper part of the petal backwards by hand. Look, it's interesting.

12. Continue to put petals in the same way. When placing them, make the starting point of each new petal complete in the middle of the last petal.