Another decoration of cake -- chocolate rose

Another decoration of cake -- chocolate rose

Introduction:

"I think it's necessary to say that this chocolate rose is the most classic decoration method of tiramisu except for spreading sugar powder in the mold. Its method is the same as another method of turning sugar rose (which I mentioned last time). The difference is that turning sugar rose is usually completed by round mold, slightly pressing and thinning with sponge. The technology of chocolate rose is simpler Some. However, whether it is to do sugar rose or chocolate rose, the opponent's requirements are clean and dry! It's mainly anti sticking After turning the sugar, you can touch some white oil, and chocolate will not work. Chocolate I use is Dover black, which is 66% of the 43 grams. I left a small piece for you to eat. I plan to try milk chocolate next time, and it will taste better. I suggest buying the syrup. The syrup is also needed for self-made sugar cream, and it must be corn syrup imported from South Korea Of course, you can make chocolate with glucose syrup, corn syrup or even maltose syrup. "

Production steps:

Step 1: put the chocolate into the container and dissolve it in water

Step 2: add syrup into the melted chocolate and cool it, but do not put it in the refrigerator (if the room temperature exceeds 20 ℃, it is recommended to reduce it to 11g)

Step 3: cool until it can be kneaded into a ball, and then knead the chocolate into several soybean sized chocolate beans

Step 4: hold a chocolate bean with two pieces of oil paper and roll the chocolate into a round or nearly round piece with a rolling pin. It should not be very thin and its thickness should not exceed 0.8mm. 0.5mm is better

Step 5: according to the size of the first piece, use chocolate to make a drop like stamen on the thin end of the chopsticks

Step 6: do not need any adhesive to cover the stamens

Step 7: press the edge out slightly from the second piece

Step 8: outsource one by one. The larger the radian of the outer layer is, the larger the number of petals of the rose depends on your requirements for the size of the rose. I made about 12 petals, about 5cm in diameter, and the maximum can be about 18 petals. No matter how large, it is very difficult to operate, and the outer petal is larger than the inner petal

Step 9: finally shape the bottom, cut or pinch, so that the rose can stand

Materials required:

Dark chocolate: 37G

Corn syrup: 14g

Note: tips1, syrup is to change the hardness of chocolate, do not worry about the shelf life, put it in the refrigerator for a long time, if you use it again, you can melt it in hot water slightly and then pinch it. If it's too soft, then air it again. 2, if the chocolate beans are too hard, pinch it by hand and then it's soft. If it's too soft due to the influence of hand temperature, put it in the refrigerator for 1 ~ 2 minutes It's OK to take it out in seconds. Pay attention to seconds!

Production difficulty: simple

Craft: Skills

Production time: 10 minutes

Taste: bitter