Knead a handful of dough at a time on a work surface until it is soft and pliable
(like Play-Dough).
Roll dough into twelve (12) 1/2-inch diameter chocolate balls.
For one full-sized rose, you will need 12 balls, and
for rosebuds, you will need 4 to 5 balls. The size of the ball will
determine the size of the rose. For small roses use small balls, for large
roses use large balls.
Place the balls on waxed paper or plastic wrap about 1-inch apart.
Using your fingers, press on the center and then on either side of each
chocolate ball, flattening the disk into 1-inch round flat disks about the size of a quarter
(leave the top edge thinner than and bottom edge). Repeat with the remaining
chocolate balls.
Remove one prepared disk and curl it into a "teepee" shape, narrow at the top and wider at the bottom,
(this will be the center of the rose). Wrap the next disk around the opening of the
teepee and the third disk at the back of the teepee -
this is the rose bud.
Continue adding disks which will look like petals, placing them in between
slightly lower than previous row. For a fuller flower, continue adding petals in this
manner. As you form petals, you gently roll or curl the right edge of the petal downward.
Pinch off any excess chocolate clay at the base of the rose to make more balls.
NOTE: If the clay balls or
petals become too soft from your body heat, let sit at room temperature for
at least 10 minutes. To periodically cool you hands, grasp a cold glass.
Roses will harden after a few days and can be saved by storing in a cool, dry place.
