Chocolate Clay Roses Recipe

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These delightful Chocolate Clay Roses can be used as edible decorations for a cake or to create a basket of chocolate blooms.  The soft pliability of the Chocolate Clay Roses makes it easy to work with.  They are beautiful to look at and also very delicious to eat.  These chocolate roses are so easy to make that even children enjoy making them.  This edible clay can be also used as a modeling clay for making other figurines and objects.

 

Chocolate Clay Roses
Photo shared from the blog, A School of Fish, which uses our recipe in homeschooling

 

Chocolate Clay Roses:

Chocolate Clay Roses Recipe

Prep Time: 10 minutes

Cook Time: 0

Yield: Many chocolate roses (depending upon size of roses)

Ingredients:

10 ounces semi-sweet chocolate (coarsely-chopped chunks of chocolate or chocolate chips)
1/3 cup light corn syrup

 

Instructions:


How To Make Chocolate Clay Dough:

In a shallow bowl, melt the chocolate in the microwave for 2 minutes; stir.  Be careful so that the temperature does not exceed 100 degrees F.  If chocolate is not completely melted, return to microwave for 30 seconds at a time and stir until smooth.  Learn different techniques for How To Melt Chocolate.

Add corn syrup to the melted chocolate and mix well (scrape all the corn syrup into the chocolate with a rubber spatula).  Using a rubber spatula, stir and fold mixture, scraping the sides and bottom of the bowl well, until no shiny syrup is visible and the mixture forms a thick ball.

Pour mixture onto a waxed paper sheet and spread with the spatula until it's about 1/2-inch thick; let it sit and stiffen, uncovered, for approximately 2 hours.

Use at once or store in an airtight container at room temperature for up to 1 month.

 

How To Make Chocolate Roses:

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 chocolate balls, for large roses use large chocolate 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 theteepee 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.

Chocolate Clay Roses

 
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.

 

https://whatscookingamerica.net/Candy/ChocolateRoses.htm

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