Chocolate Plastic Roses

Chocolate Plastic Roses

I’m posting the recipe and step-by-step instructions for making the chocolate plastic roses. Maybe someone will find this information useful. I really do like the chocolate plastic as the cake decor. It is easy to work with, looks great, holds its shape, and it is way tastier than fondant. Of course, you can make different things from the plastic, just use your imagination.

Makes enough to make about 4-6 large flowers

Ingredients:

  • 8 oz white (or milk) chocolate, finely chopped
  • ¼ cup (4 tbsp) light corn syrup

Important note: The milk chocolate can be substituted for the white. But if you wish to make the flowers from the dark (bittersweet or semisweet) chocolate, use a different proportion: for every pound of the dark chocolate, take 2/3 cup of the light corn syrup. Preparation is the same.

Preparation:

Bring 1 inch of water to a simmer in a wide skillet. Turn the burner off (if your stove is electric, remove the skillet from the burner) and wait for 30 seconds. Meanwhile, place the chocolate in a medium heatproof bowl. Set the bowl of chocolate in the hot water. Stir constantly until the chocolate is melted and smooth.
Off the heat; add the corn syrup and stir with a wooden spoon until the mixture thickens and pulls away from the sides of the bowl.

Transfer the chocolate mixture onto a piece of plastic wrap and pat it into a thin disk, about 6 mm thick. Fold the plastic wrap over the chocolate and refrigerate for at least a couple of hours or up to several weeks (check the expiration date on your chocolate). It is preferable to let the chocolate plastic rest in the refrigerator overnight.

Take the chocolate plastic out of the refrigerator. Leave it on a counter for 30 minutes to soften slightly. Knead the plastic with your hands to make it smooth and pliable before you start (it might appear grainy at first, but the kneading will change it).

Shape a small piece of the chocolate plastic into a cone – it will be a flower base. Then form another piece into a small ball (about ½-inch in diameter) rolling it in the palms of your hands. Pat the ball, between two plastic bags (like Ziploc), or between two layers of plastic wrap, into a thin petal. Refrigerate the petal, still between the plastic wrap, for a minute (to firm the chocolate plastic and make it easier to handle). While one petal is chilling, form another one for the continuous process. Take the chilled petal out of the fridge. Carefully peel the plastic wrap and attach the petal to the cone base. Wearing thin, surgical-type gloves helps significantly. Attach another petal to the base overlapping the petals slightly. Make the closed bud first, then start attaching the open petals around. Curve the petal edges gently outward using a toothpick. Repeat the shaping, chilling, and overlapping the petals until you get the desired size and shape of the flower.

Chocolate Plastic Roses

Refrigerate the finished chocolate rose until firm, cover loosely with plastic wrap and keep in the fridge until needed.

Chocolate Plastic Roses

Chocolate Plastic Roses

You probably won’t use all plastic at once (it makes a lot). If you have some leftovers, invite the kids into the kitchen. They love this edible chocolate play-dough.

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158 Responses to “Chocolate Plastic Roses”

  1. Thanks for giving the directions! This is absolutely beautiful! Do you know if there is a way to use colored “candy melts” for colored versions – or I guess if there is a way to make a colored version.

  2. Holly, I’ve never made bright colored decorations myself. I used rather a combination of three natural chocolate colors. I’m not sure about colored chocolate melts, but adding a few drops of oil-based food coloring to the white chocolate plastic can certainly work.

  3. you know have some chocolate plastique sitting in my kitchen right now…i made it a while back and didn’t even think to use it for this cake!

  4. HI… im a student in wallingford and im doing a profolio on chocolate and we have to find a blog. This really intrests me because i think its a great idea. I always watch the cooking shows and the fondue that they put on cakes never looks like it would taste good. But this actually looks like i would want to eat it .

  5. I could just hug you for posting how to do these roses!! Awesome.. :)
    Thanks!!

  6. Thank you so much for posting this. Your rose is so beautiful, I can’t wait to try it.

  7. Rachel, you are right, these taste way better than the fondant. Although people usually prefer to look at them rather than eat them. Nobody wants to “ruin” it.

    Laurie, Debyi, you are very welcome!

  8. Hi Vera,
    This is my first comment, but I became a reader of your blog early this month. This chocolate rose is stunning! I was so glad to find this post because I’ve been waiting for somebody to show me how to make one like this! I printed out this page and tried to make one too.
    Vera, would you mind me linking your blog to mine?

  9. Hi Noa,
    I’m really glad you found this post useful. I don’t mind at all linking to my blog.

  10. Thanks very much. Will try to make this. The rose is wonderful.

  11. Does anyone know how long you can keep white chocolate plastique for after you have made it? I am covering my wedding cake with it (in 5 weeks) and want to make it as soon as possible…

    thanks very much

  12. Ellen, you can keep it in a fridge for a long time. Check the expiration date on your chocolate to be safe, and keep the plastic as long as your chocolate is OK.

  13. Thanks so much for your reply Vera – very helpful

  14. Ellen, you are very welcome. And good luck with the wedding cake! Congratulations (if it’s your wedding)!

  15. Thanks alot for the tutorial .This is magnificent. I love your blog. Is it possible to use a substitute for corn syrup since its not available where i live. wish to try this tutorial.Thanks

  16. Natalie, thank you very much. I emailed you.

  17. You are a star! thankyou so much for posting these and esp the pictures too! There are other sites which tell you how to make it but pictures are the aid of the whole process, good on you! i shall feedback once i finish it for my boyfriend’s birthday cake!

    cheers!

  18. Anne, thank you very much, you are too kind! I’ll be so glad if you let me know how it turns out. Good luck!

  19. Heya…These roses look yummy! I would love to try them but I can’t find corn syrup anywhere here in India … :-(

    Do you think I could substitute it with anything? On the net I found a corn syrup substitute (1 1/4th cup sugar + 1/3rd cup water) … Will this work …?

    Hope to make these roses soon! :)

    Thanks.

  20. Praniti, I don’t think your recipe will work as a substitution. But Thip on her wonderful blog posted a different recipe including glucose. Go and check http://thai4real.blogspot.com/2008/04/modeling-couverture.html

  21. Thank you so much for posting this! I can’t wait to try it1
    Hanna

  22. You are a genius. I have been looking for a step by step instructions on how to make chocolate roses since forever, and here you are with your wonderful blog and your simple steps! I will definitely try this for the Christmas cakes… thank you again!

  23. Hi,
    I bought a bottle of light corn syrup to try out this recipe.
    I just want to confirm with you that I should remove the bowl of melted chocolate from the hot water and set aside, then add in light corn syrup and stir?

    I will be waiting for your reply, thank you.

    Regards,
    Queen butter

  24. Queen butter, you’ve got it absolutely right. Good luck!

  25. Hi,
    Wow, your reply is fast, I think I’m bless with good luck, hee hee! Thanks again.

  26. Hi Vera!
    Your roses are the nicest I’ve seen–just gorgeous!
    Do you know how far in advance of using the roses they can be made?
    Thanks for your help.
    Sharron

  27. Sharron, thank you! They can be made well in advance. I would say – a couple of weeks in advance, maybe even longer if you keep them in an air tight container in the refrigerator. The fridge is a good dehydrator, so, if you don’t store the plastic decor properly, it will become brittle and break easily.

  28. these are stunning!! thank you so much for the step-by-step instructions and beautiful photos! :)

  29. Wow, the rose you made is amazing and really beautiful. Just wondering whether the shaping of the rose is difficult? I’ve already bought the ingredients for it and hoping to complete before valentines day. I’m a total newbie at making chocolates. It’s kinda my first time.

  30. Rayner, thank you! The shaping is not difficult at all; I find it rather soothing :) Good luck!

  31. I see. Haha. I’ve put the chocolate in the fridge a few hours ago. Is it alright to put it in the freezer for a faster process?

  32. Rayner, I wouldn’t do it. Be patient :)

  33. Thanks for all your help! =) It’s been about 8 hours already. I’m going to take it out and start on sculpting the rose now.

  34. Hello, firstly thank you for this! also, I live in the UK where corn syrup is quite hard to come across and I thought it might be useful to let you know that you can use the same quantity of glucose syrup and it works perfectly.
    Hope that’ll help!

  35. Glow, thank you for your tip!

  36. Hi, I have been asked to do some wedding favors (white chocolate roses) and I wanted to do something a little different so my question is: Is this edible..does it taste good like a white chocolate piece of candy would taste? I really like the way the roses came out. Please help running out of time..

  37. Mara, sure they are edible. They will taste like the chocolate you use. The texture is different from pure chocolate though; it’s somewhat chewy. So, I would recommend to eat such rose petal by petal and not to bite into the whole flower.

  38. Your rose is stunning!!! I hope mine looks as beautiful as yours =)

  39. Amazing, was searching all day for this. Just a quick question, I am confused about the measurements for using dark chocolate, can you break it down in ounces?
    Thanks again, absolutely amazing.

  40. Ken, thank you very much!

    Nevene, thank you very much! 16 oz (1 lb) of dark chocolate will require 2/3 cup of corn syrup; 8 oz will need 1/3 cup of corn syrup respectively.

  41. hello Vera,

    I am speechless……gorgeous work

  42. Arlette, thank you very much! You are too kind :)

  43. Hi i love your rose, i am in the process of making 7kg of white chocolate plastique for a wedding cake next week! This is the first time i have used it and i love it. My recipe is slightly different so i thought i would share it, i am in essex, england.
    1.75 kg white chocolate
    4oz cocoa butter ( order online)
    14oz glucose syrup
    10fl oz stock syrup ( recipe 9fl oz water,5oz castorsugar 3oz glucose syrup, put in pan bring to boil,take off heat and cool)

    melt choc over pan of water
    melt cocoa butter in microwave on medium heat
    (do seperately as they have different melting temps)
    when both melted mix together and stir till combined.
    mix stock syrup and glucose together, warm slightly so all ingredients similar temp.
    pour chocolate over glucose mix and stir with wooden spoon till smooth.
    put in large ziplock freezer bag and allow to set at room temp. for 24 hrs.
    this can be chilled in fridge, but take out 30 mins prior to use!

    Thanks for sharing your rose, i have to make them too and yours is a great step by step..viva la chocolate!!!!

  44. should’ve said this will yield 2.5 kg when done

  45. Kerry, thank you very much for sharing the recipe! And good luck with your project! I can easily imagine how beautiful and delicious this cake will be.

  46. Wow, your work is amazing! It’s incredible that those flowers are edible but I’m not sure if I would be able to. They’re so pretty!

    I was wondering, is there anyway I can substitue the light corn syrup with honey?

  47. This is absolutely amazing!!! This looks like a real rose, if I didn’t know I’d probably think that it was a really pretty rose lol. I’m amazed at how people can make these beautiful decorations and put it on their beautiful cakes. Thank you :D

  48. MJ, sorry I missed your comment. No, you can’t use honey instead. But you can use liquid glucose.

    Hyria, thank you!

  49. Question….what is the best way to “attach” the roses to buttercream icing? I would like to cascade the roses down the side of a wedding cake. Can I use wire the way it is used for gumpaste roses?

  50. Denise, yes, you can use wire.

  51. Hey Vera,
    I just love your website…I cant believe that your not a professional!!!The pics you post are sooo beautiful..I feel like i have no words to appreciate you :D….
    I am also obsessed with baking…as you said even i bake when am sad and happy….:)

    Can you give me a substitute for corn syrup…I checked out many shops in my hometown and they dont sell corn syrup…:((

  52. Meettu, thank you! You can use liquid glucose instead.

  53. Vera,
    One more question..
    I just have a microwave oven at home and am planning to buy a new oven.
    Which oven would be best for all baking purposes??(including breads)
    Conventional or Convectional???

    Thank U

  54. Meettu, I’m not a big expert in this. A convectional one bakes faster and more even, but you’ll have to adjust recipes accordingly, reducing oven temperature and baking time. If you are an experienced baker, you will get used to it soon enough. If you rely on baking books instructions (and most of them are written for conventional ovens), then maybe it’s better go with the conventional one. Hope it helps.

  55. Thanks a lot Vera!!!
    I think i will go with a conventional oven…:)

  56. Just stumbled on your lovely website. Beautiful work and very informative — thanks for sharing. I’m planning a birthday cake and am not a big fan of fondant. I’d like to experiment with coloring white chocolate plastic and using it for decorative cutouts to decorate cakes iced in buttercream. Any experience with that or thoughts on how you think that would work?

  57. Collette, thank you. I successfully color the white chocolate plastic with Wilton gel colors available everywhere. Just knead a tiny amount of color into the plastic.

  58. Beautiful rose! I have been playing with chocolate plastic and will need to try this! (but it really *does* look too pretty to eat!)

    Do you use a particular brand of white chocolate? I used a bag of Nestle white choc chips, and even though I was careful not to let any water get into the melting chocolate, it seemed to seize (get dry and crumbly) before it finished melting. I added a bit of melted butter which helped a bit. I’ve read that different brands of chocolate have different levels of fat which may make the melting process “better”…. but was wondering, is there a brand you use/recommend? Thanks!

  59. Pam, thank you! I usually use Belgian Callebaut or Lindt Excellence. I never use chocolate chips for this or any other baking purpose. I prefer to chop a good quality chocolate bar instead. Hope it helps.

  60. Dear Vera

    You are an absolute life-saver.
    I have spent the last couple of years looking for a recipe which actualy works, and your’s did the trick beautifully. I have bookmarked your page, and will definitely be checking in regularly.

  61. AndriesF, I’m glad it worked for you! Thank you for the feedback.

  62. Is it possible to add other ingriedient instead of corn syrup? I can’t found where to buy it in Lithuania :(

  63. Indre, you can use liquid glucose instead.

  64. Hi

    Thank you for your demonstration. Your roses are beautiful. Do you need to keep the cake refridgerated once made & decorated with the chocolate roses? I am doing a cake next week which will be presented after a meal at a restaurant and I am worried that the chocolate roses may start to wilt & melt while the cake is sitting at room temperature. Can you advise?

    Many thanks

  65. Jo, you are very welcome. If there’s an air-conditioned room and no direct sun light, I wouldn’t be worried; several hours at room temperature are not a problem.

  66. Thank you so much Vera. This is really appreciated. May I ask just one last question … once the roses are made, how do you store them – in the fridge? Thank you again. With kind regards, Jo

  67. Jo, you are welcome! Yes, I do store them in the fridge.

  68. great pics cant wait to make some thanks for your blog . what is light corn syrup & where can i buy it because when i look it up on the computer it shows golden syrup i also have the recipe that kerry posted back in april using cocoa butter & wondered what the difference between the two recipes were also when rolling out do i dust the work surface with icing sugar to stop from sticking thankyou

  69. Annie, thank you. The light corn syrup is usually on the shelf next to the golden syrup in most North American supermarkets. You can substitute it with liquid glucose. Or, you can use the golden syrup instead; you won’t get white color though. There’s no need to dust the working surface; you will flatten the chocolate plastic between plastic which is non-stick.

  70. Hi Vera,
    Thank you for posting these instructions – so helpful. I’ve just made two batches of the plastic. One with dark chocolate following your recipe. It seemed quite soft… I wrapped it up and it’s in the fridge. I guess it will set overnight. The white chocolate batch by contrast seems really thick. Fingers crossed they both work out ad that I have the patience to produce such beautiful roses as you.

  71. I absolutely LOVE this blog. I just tried this recipe with agave syrup instead of corn syrup and was pleasantly surprised with the results…it seems no different, at least with white chocolate.

  72. Love this blog,but how can I make plain plastic and then colour it.,how do you attach roses to a chocolate covered cake please.
    Your roses are beautiful,I am making chocolate Roses but want red ones too.
    I noticed there was no recipe for homemade_Corn Syrup, here is one:-

    2 Cups sugar
    3 Cups water
    1/4 Tsp Cream of Tarter
    Pinch salt

    Place all ingredients into saucepan on medium heat till it boils,
    Turn down heat to simmer,then put lid on pan and simmer for 3 Minutes Stir Often.

    To test if ready drop a few drops of corn syrup into glass of cold water, if it drops to bottom of water it is ready, Cool.

    Then add chosen food colouring (remember to add drop by drop) and stir, alternatively add colouring to your Plastic mix. (you can split the Syrup into seperate containers for other colours). Then store at room temperature if using in 2 days, otherwise, put in sealed container, Jar,ect and keep in cool conditions.

    To use, measure 1 Part corn Syrup to 2 parts Butter
    2 parts Salt.

    Multiply for larger amounts.
    Have Fun

  73. Vampy, thank you for your words and the recipe. I am sure someone will find it useful.
    I color the already made plastic with concentrated paste food colors just by kneading it into the plastic.
    If you need to attach them just to the top of the cake, use melted chocolate. If you want to put them on the sides, you can form the roses on the wire, the same way you do gumpaste flowers.

  74. Why can’t we use honey?

  75. Thank you Vena for giving me a direction. very nice works. i try my own today but cant be perfect like u.just want to know are u using real chocolate, i just used a compound. nice blog good sharing info. if you don’t mine can i link your blog to mine.tq

  76. cake conspiracy on March 31st, 2010 at 2:19 pm

    I have used this recipe before, but this time the chocolate never came to a completely hardened state like before, what am i doing wrong and can it be fixed?

  77. Cake conspiracy, it’s really hard to tell… I can only guess… Since it had worked for you before, maybe your measurements were off this time? Was it a different chocolate brand?

  78. Hi I’m making a cake for my mothers birthday. I can’t seem to find corn syrup anywhere and was wondering if I could use golden syrup as a substitute. Hope to hear from you, thanks for your time.

  79. Alan, you can use the golden syrup instead. If you plan to make dark bittersweet chocolate roses, it won’t affect the color at all.

  80. Love this! I’m going to cover a wedding cake with chocolate plastic and I was wondering how you would attach the chocolate plastic roses to the rest of the cake without using wire? The portion of the cake that will have the roses is the part that they will be cutting. Thanks, Vera!

  81. Bouathong, you can attach them to the top of the cake with melted chocolate (preferred) or royal icing. But for the sides, I’m afraid you’ll have to use wire, otherwise the heavy roses will simply slide down.

  82. I could not be more excited that I came across this post! I am getting married in 2 weeks and everyone that gave me prices on sugar flowers told me like $150 for 10 roses and now I can make them on my own!!! I would need to have them stay on the sides of the cake and I’m sure my bakery would do it but I want to ask you if you could explain how to do it. I saw that I would need wire but I’ve never made any type of flower, gumpaste or otherwise, and I have no idea how to secure them to the cake. I would possibly want to make red ones but not bright red….more of an apple red, close to a burgundy color….any tips on which coloring would work best? I would appreciate any help you could give me. Thanks so much!

  83. Ella, I’m sorry for not replying earlier :( I guess it’s too late now, but anyway… Thick wire, skewers or toothpicks could be used for attaching the flowers to the sides of the cake (insert a skewer into the center cone, push it into a thick foam and proceed with the petals). As for the coloring, I would recommend concentrated gel colors or powdered ones that wouldn’t affect the consistency much.
    Sorry again for the delay and congratulations!!!

  84. thank you for ever form recepec

  85. thank you to mach

  86. Hello Vera,

    Congratulations on your beautiful blog and for this great chocolate plastic tutorial.

    I have a few questions – you said in the previous comments that the corn syrup can be replaced by glucose. Since here (in Bulgaria) there is no such thing like corn syrup, I will be using glucose and I’m wondering whether the quantities still remain the same? Because the glucose is much thicker and I guess that the corn syrup has more of a liquid consistency.

    I’m also wondering whether the roses (or other flowers) are melting easily, because I plan on transporting them and it is pretty hot out there :-)

    Thanks for your attention!

    Best wishes,
    Irina

  87. Hi I was just wondering what i can do to stop the chocolate from drying out and crumbling??
    thanks
    C.

  88. hi i tried these flowers yesterday and was so happy cz they were so easy and turned out perfect..thanks alot for sharing sucha wonderful talent with everyone…my cake looks wonderful and professional now….will be making many more….i made it with liquid glucose cz dont have corn syrup here…..i have two questions …
    1:how can i stop little tears and cuts on ends of petals….i had a little problem with that
    2:can i add a little powder or liquid colour in white chocolate to make colored flowrs or would it effect the dough????i was planning to add a little coffee powder in white chocolate to make coffee flwers for my coffee cake????
    have a request aswewll …can you show some more things with this plastic dough like leaves ot other floers etc…(i still have alot of dough in my fridge:):)

  89. Hi Vera, WOW, these are so beautiful!
    I was wondering, you suggest using thin surgical gloves while moulding the flowers, is this to stop it from sticking to your fingers? In that case, would dipping your fingers in a little icing sugar (confectioner’s sugar) work? Because as far as I know, you can only buy those gloves in packs of 20 or 50 over here…

  90. I had been looking for ideas for a birthday cake for my 7 year old granddaughter who requested a ” cat face ” birthday cake. As we reside in a remote location marzipan and fondant is impossible to locate and decorating with icing always turns out looking awful for me.
    I came across your page of chocolate plastic roses and read with interest. I have my daughter’s birthday in October too and thought the roses would be wonderful to decorate her cake with. I’m going to use gel coloring as well.

    Meanwhile I thought if roses could be made then maybe anything could be done from your chocolate plastic recipe. I was only able to find dipping chocolate wafers in white and dark, and luckily the light corn syrup. I melted the chocolate wafers in a Pyrex measuring cup set in a pot of warm water and followed your instructions.

    I’ve never, ever used chocolate (except to eat…lol..) I was surprised how easy it is to cut and make shapes from. The ”cat face” birthday cake turned out pretty darn cute I must say. I’m looking forward to making roses from the left over chocolate for the other birthday cake.

    Thank you so much!
    Grateful Nana :-)

  91. Hi Vera! Thank you for being so nice!
    How long can a flower made of chocolate plastic last?
    Won’t it melt if we use it to decorate a cupcake as a wedding door gift?

  92. Шикарная роза! Скажите, можно ли заменить кукурузный сироп на обычный самосваренный сахарный?

  93. Всё, нашла сама) Поспешила с вопросом… Только начала листать. Очень всё у вас красиво!

  94. Hi Vera

    Thanks for the lovely tutotrial I was so inspired and went ahdea to make these gorgeous roses!!!
    I used 7 oz of white chocolate and 3 tbsp od golden syrup

    and referigerate overnight the plastic is very sticky what do I do now???

  95. Hi Vera amazing roses u made,am a pastry chef wondering if i can use a homemade corn syrup, and asking for a recipe.

  96. hi vera can you give me an idea of how much plastic chocolate you need to cover a 6 inch, 7 inch and 8inch round cakes in weight please and any tips on applying it I’ve made the roses but not used it to cover the cake is it difficult. thanks elizabeth

  97. Elizabeth, apply the same principle as for working with marzipan or fondant. 6-inch cake-about 1 pound; 8-inch-about 1 and a half pounds, and 7 – somewhere in between. If you find it difficult to cover the entire cake, you can cut out a circle for the top and do the ribbon (smooth or pleated), or fans/ruffles for the sides. The good thing, the chocolate doesn’t dry out as fondant, so you will have plenty of time to work with it. And if you are not satisfied, simply knead and reroll it again.

  98. LESEGO, thank you. Sorry, I missed your comment. Unfortunately, I don’t know how to make corn syrup at home.

  99. Hi Vera!:)

    I was very much at awe when i saw your chocolate roses that i couldn’t wait any longer to start making them. I just finished making them however when i was already at the stage of mixing the chocolate and the corn syrup, it appeared grainy at first and then for some reason the mixture had a separated liquid to it. So imagine a white taffy with melted butter, did i do something wrong?:(

    -Casey

  100. i love this idea! i live in england and cant buy corn syrup. i heard its the same as golden syrup? will it still work?

  101. Casey, the chocolate mixture goes through an unattractive separated stage as you start mixing, but should come together and become smooth and shiny. So, I don’t think you’ve done anything wrong.

    Ellie, the golden syrup is the same thing. It can slightly affect the color of your roses since the golden syrup is darker, but it shouldn’t be a problem.

  102. I just made my chocolate plastic, but it turned out veer rough and greasy ( the oil started separating ) what did I do wrong? Did I mix it too much? Or is it bcos I used half ( big) cup of corn syrup for alb milk chocolate? What can I do to save it? :(
    Plz reply

  103. Saleha, what kind of chocolate did you use? It has to be good quality chocolate, not chocolate chips. Also, you have to measure your ingredients carefully. Half cup is 120 ml. How big is your “big” cup?

  104. I used a bar of milk chocolate ( which says it can b used for cake decorations)
    I guess I took about 150ml corn syrup.. Is that fine?

  105. Saleha, if your chocolate plastic didn’t turn out right, then I guess it’s not fine. You really have to be precise here, it does matter.

  106. Hi Vera!
    Your roses are beautiful! Thanks a lot for sharing! I have a question though, I have already dried my roses but they don’t have the shine I was hoping they would, is there any glaze I can make and apply with a paint brush to the rose? Something other than luster dust as I want is glazed not shiny!
    Thanks a lot!

  107. Sarah, thank you.
    The petals usually come shiny if you press them between plastic and don’t handle them much attaching to a core. But they sure can be glazed after. There’s a great product available from Albert Uster Imports – edible lacquer spray. There are other confectioners’ glaze products available from sugarcraft stores that you can brush over the roses. I think I saw it in Globalsugarcraft.com. Or, just try brushing them lightly with melted (but not warm) shortening.

  108. Hi I made the chocolate plastic as per the recipe (with liquid glucose instead) however having taken it out of the fridge ( it was in overnight) the plastic has gone very crumbly and a little stiff. If I continue kneading will this right itself? If not do you have any suggestions?

  109. Rebecca, you can either knead it or microwave it for a few seconds to soften it a bit. Hope it helps.

  110. Hi. Are you using real white chocolate in your recipe? Is it OK to do so? I’ve heard that people use Wilton candy melts. But I want to tell my sister how to make this and she’s in South America. She’ll have more access to white chocolate than to candy melts. Will the white chocolate or dark chocolate have to be tempered before adding the corn syrup? Or should I tell her to just follow your recipe?

    Thank you!

  111. Hi,

    I love your blog, its absolutely beautiful.

    I have made milk chocolate clay. However, when I started making the rose and putting layers of petals, the petals started drooping and sticking to each other. The result did look like a flower. But, the flower you have shown has all petals open and not sticking to each other which is why it looks so realistic. So, I have two questions: 1) How do I stop petals from sticking to each other. 2) How do I make the edge of petals as thin as you have without breaking. Eagerly awaiting your reply. Thanks.

  112. Hi,
    I have same problem which yeshi have please reply soon.

  113. Delbert Mcallen on July 15th, 2011 at 10:04 am

    Hey that was cool, Can I take part of your post to my blog, i will post the original source of course.

  114. hey!!! ummmm… u know wat…??? UR ROSES ROCKKKKKKK!!!! SERIOUSLY M IN LOVE WID THEM… I WONDER HOW WUD I LET PPL EAT THEM WHEN I’D MAKE MINE:p any way… i hve a question… i had bought a choclate it does say anything abt being milk dark bitter etc… its just mentioned baking choclate… and its from hershey’s vanhouten… wat wud b the measurement of ingridients when using dis choclate… plz reply sooooooooooon its my fiance’s bday on 25 this month!!! plz help me out!!! thankssssssss a millionssssssss!!!!

  115. Doris, sorry I couldn’t reply earlier. I always use a real thing. There’s no need to temper.

    Yeshi, I refrigerate each petal briefly to firm it up a little. It prevents them sticking one to another. I flatten and thin the edges between plastic. Then, as I’ve just said, I chill the petal. The key is not to chill for too long, it has to be pliable, but not sticky. I guess, you have to experiment until you get this filling of right texture. Once you get it, the process becomes really simple.

    Delbert Mcallen, thanks. Sure, you can.

    huda jassim, thank you. Sorry, I couldn’t reply earlier. If the color of your chocolate is dark brown and if it doesn’t have a distinct milk-chocolate taste, then I would treat it as dark chocolate. The ratio is stated in the brackets below the ingredients listed.

  116. hi Vera & everyone

    the roses are wonderful thanks for the recipe
    I found light corn syrup at a health food shop
    they also sell dark hope this is helpfull.
    regards jean

  117. great roses just loved them

  118. How do the petals stick to the flower? I’ve never tried but want to soon!
    Thanks!

  119. Also can you make ruffle/fan like decorations? with this mixture/dough?

  120. Thanks for giving your ideas.

  121. I live in the UK and used liquid glucose and wiltons White chocolate melts very successfully. I covered a three tier cake and then made 100 rose that trailed down the cake. It looked very impressive thanks for you recipe and helpful tips. Tried to upload a photo but unable to do so. Thanks again.

  122. Hi Vera,

    Your rose looks really nice, if you don’t mind I have a few questions…..Does the chocolate melt at room temperature? And what kind of chocolate did you use to make the rose? Thank you.

  123. I was just wondering if you could use golden syrup as a substitute

  124. Elizabeth, I’m so glad they turned out well. Thank you for your feedback.

    Jason, it depends on the temperature in the room. If it’s an extremely hot summer and no air-conditioning in the room, they might wilt a bit. I usually use Lindt Excellence.

    Ross, yes you could. It can darken the color slightly.

  125. how long can i keep these lovely roses for and will the length of time ruin their texture or colour thanksxx

  126. oohhh i am loving these….just a quick question…which glucose have u said the one available in pharmacies ?? as i am unable to find light corn syrup in dubai :(

  127. Rach, I would say – a couple of weeks, maybe even longer if you keep them in an air tight container in the refrigerator. The fridge is a good dehydrator, so, if you don’t store the plastic decor properly, it will become brittle and break easily. Don’t expose them to direct sunlight to prevent the color fading.

    Aliya, it should work. I use light corn syrup, it’s sold in every grocery store here.

  128. Does the chocolate plastic melt faster than the fondant or buttercream icing?

  129. Hi,

    I can’t find corn syrup (or glucose)where I live.Do you think I can use invert sugar insted?

  130. Hi,

    Do i have to put the plastic chocolate in an air tight container? Would a take away box be fine, becuase i don’t have any air tight container? And if take away box isn’t fine then what other boxes can i put the chocolate in.

    Thanks

  131. Hi Vera,

    Thanks for sharing your wonderful work and recipe.It really look beautiful, I hope I can try this and get the same success as you did.
    I only have 2 questions: can I add a light food color to the melted white choc? I am about to work on birthday cupcakes sometime next week, and there is a color theme required as the bday girl’s fave is Tangled( Rapunzel) and, can I use any chocolate bar bought from the supermarket, or need to be a baking choc bar?

    Thanks!
    Gem

  132. this recipe is the most detail as what i find so far…. it is great for some people who new for chocolate pastic..thx

  133. vera i have dark chocolate if i take 8 oz of that then corn syrup will be 2/3 cup ?
    reply soon please…

  134. hi vera,
    i have dark chocolate if i take 8 oz of that then corn syrup will be 2/3 cup ?please vera reply soon i am waiting..

  135. Sorry, I didn’t answer all your questions in timely manner. I’ll do it now in order they were posted.

    Katelyn, buttercream would be the most susceptible to hot weather.
    Chocolate plastic doesn’t exactly melt, it wilts. If the room has an air conditioning it will do just fine, but it wouldn’t be my choice for an outside summer wedding. And yes, the fondant is the most stable of these three.

    Fatima, yes I think it should work.

    Taro, if you are speaking of already made roses, your container will do fine. They can dry out over time and become brittle, so you will just have to handle them with care. If the whether is cool, you don’t even have to refrigerate the roses after you made them. Put the roses in a cardboard box and keep until needed.
    If you were asking about modeling chocolate itself, I wrap it in several layers of plastic wrap, then put it in a Ziploc bag and store either at room temperature (if it’s cool) or in the fridge.

    Gem, don’t add the color to melted chocolate, it can seize, unless you are planning to use cocoa butter-based colors. I recommend to knead the color in after you made the plastic; it also makes it easier to control the intensity of the color. You can use any chocolate bar, but usually the chocolate bought in bulk section is cheaper. I don’t know where you are, there’s Callebaut chocolate available in Canada and USA which is quite nice and not over-expensive. Don’t use chocolate chips though.

    Kanwal Khan, no, for 8 oz of dark chocolate you will need to take 1/3 cup of corn syrup.

  136. thanks vera to solve my problem.

  137. hey,
    Amazing website :)
    I have a question – I made the plastic, put it in the refrigrator for a couple of hours, took it out its become soft – now that I am trying to mold it its coming apart as in it doesnt seem to have the right consistency. Do u think i messed up the quantities? will adding more corn syrup help?
    please advise :) thanks :)

  138. Hello Vera, I’ve read all the comments on making the plastic rose, but I didn’t read anything on how to attach each petal to form a rose. Do you use anything to attach it or to keep it together to form a rose? Thanks.

  139. Mehwish,thanks. The plastic is usually quite firm after refrigeration and needs a good kneading to become pliable. I haven’t completely understood your problem. If you can’t work with plastic because it’s firm and crumbly, knead it well (it’s easier to do in small portions rather than trying to knead the whole batch at once). Believe me, kneading changes the plastic dramatically.
    From the other hand, if your plastic seems too soft after refrigeration (by the way, it’s better to leave the plastic in the fridge overnight), there’s a good chance that the quantities of the ingredients were messed up and there’s no cure for that.

    Elajr, you don’t need anything to attach the petals, the plastic sticks to itself well with just a little help of the warm hands. If it does seem that you need something to help the petals stick (when the room temperature is really cool or your hands are cold – blessing for a perfect pie crust), use a paint brush dipped in water to adhere the petals.

  140. Thanks Vera :) I think il try to remake it!

  141. So after keeping the chocolate i the fridge for 2 days i took it out and kneaded it. It became a lot better! I realized the problem was that cause here in karachi, Pakistan its very hot…so the moment i tried to mould it it would start getting too soft :/ so i used corn flower to kee my hands dry and it worked :D

  142. corn flour* i mean

    you can see my flowers here
    http://me-sugarlane.blogspot.com/

  143. Mehwish, your roses are lovely! When the weather is too hot, I just stop often and pop everything in the fridge for a moment and then continue. Dipping the hands in ice-cold water (sounds pretty awful, though :) also helps.

  144. Thanks a lot Vera :) I love your work! All the best!

  145. Hi Vera,

    I’m really struggling here! I’ve now made up plastic on 2 occasions – once with glucose as I live in the UK and couldn’t find corn syrup, and the second time I sourced some and made all three (first time I just made white). Both times the chocolate has basically become a crumbly mess… With the exception of the dark which was GREAT. What can I do? I tried kneading it but it just stayed as a crumbly mess… Eventually managed to make some flowers but was excessively stressful! Any ideas? I buy good quality chocolate in bars of 100g. Need to make another cake on Sat morning so any help advice would be very very gratefully received! xxx

  146. Panda, it’s very easy to overheat the white chocolate, be careful when melting; also don’t overmix the mixture after adding the glucose, you don’t want it to become oily, mix only until it comes together and clears the sides of the bowl.
    If the plastic seems too firm to knead after refrigeration, try to heat it in a MW for a few seconds (don’t let it melt, just soften it), then knead.

  147. can these b airbrushed to add a shine will it affect the look or consistency of the roses.

  148. im going to make these roses to sell for a yr 12 fundraiser and im waondering that if i leave the chocolate plastic to set at room temperature will i be able to leave the roses outside as long as i place them in airtight containers

  149. hey!
    i found corn syrup at an asian store, i asked the lady if she had a smaller bottle and gave me this other brand but in the ingredients it says oligo sacharide from sugar cane…it looks exactly like corn syrup and the lady said it was the same.
    will it work out the same?

  150. I tried this with Lindt Swiss classic white chocolate and mixture was extremely oily and didn’t really firm up. Is the Lindt excellence different than what I used? Thanks for your help. Great tutorial and pics !

  151. Michaela Hilling on September 14th, 2012 at 2:10 pm

    Do you know how I can preserve One of these roses forever? Could I dip it in a glue or something?

  152. Can someone please help me? I cannot find the answer to this questions ANYWHERE! Why can’t you use water to make your chocolate seize instead of corn syrup?? thanks in advance :)

  153. I was looking for a recipe on ‘how to make chocolate roses’ and hopped in to your space. Your instructions are very well narrated, thank u so much for sharing the details. I will be visiting here more often. Meanwhile I have a question about making chocolate ganache to pipe borders. In the place I live only low fat cream (25% fat) is available, I read that heavy cream with 35% fat is a must for making thick piping ganache. Is there some other way of doing it. I love to pipe borders on my cakes but so far have only been able pour ganache on my cakes. Would love to know if you have a way of working around here. Thank u!!

  154. Shri, thank you for your kind words. Below is the recipe for chocolate glaze I love and use often. You can cool it to piping consistency and use instead of ganache for piping borders.
    Ingredients:
    8 oz bittersweet or semisweet chocolate, finely chopped
    12 tbsp (1 ½ sticks) unsalted butter
    1 tbsp light corn syrup
    5 tsp liqueur of your choice, or water
    Preparation:
    Place all the ingredients in a small heatproof bowl set in a wide skillet of barely simmering water and stir frequently until the chocolate is almost completely melted; do not overheat. Remove the glaze from the water bath and set aside to finish melting, stirring once or twice until perfectly smooth. It’s perfect for pouring over cakes at 88-90F. Cool it longer for piping or using as a frosting..

  155. Hi Vera,
    the chocolate plastic is still grainy even after kneading it. What should I do?

  156. Paria, have you tried kneading really small portions? Let the heat of your fingers warm the plastic. If nothing helps, my best guess would be that the chocolate mixture was overmixed, overhandled. Were there a lot of oil coming from the modeling chocolate once it was mixed? If the mixture was too oily, then you stirred it for too long. Unfortunately, you will have to start over.

  157. Wow…
    Very Good Joooooooooooooooooooooooooob.

  158. Hi – i finally found a site which create fantatic work! Would like to check with you, can i use compound chocolate instead of normal chocolate as replacement?

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