Ingredients:

• For modeling chocolate:
• 280 g – dark chocolate, chopped (10 ounces)
• 1/3 cup – Corn syrup (you can use light Corn syrup substitute)

Method:

1. First make the modelling chocolate:
2. Melt the chocolate pieces in a double boiler.
3. Away from the heat, add the corn syrup. Mix well, till a solid mass is formed and pulls away from the sides of the bowl.
4. Transfer to a plastic wrap, cover and refrigerate, for a couple of hours, till it sets.
5. Take out the chocolate and leave it outside, for about 30 minutes.
6. Knead the chocolate vigorously. Initially it may look grainy, but continue with the kneading (it is the heat from your hand, while kneading, that makes the difference).
7. Continue, till you get a soft and pliable dough (this may take some time).
8. To make chocolate rose:
9. Take a bit of the chocolate dough and roll into a tear shape.
10. To make the petals, take another small bit and flatten it into a circle.
11. Place it, in between plastic wraps and flatten it, either with your hand or using a spoon.
12. If using spoon, gently press the circle, with the back of the spoon in a circular motion and flatten into desired thickness.
13. Take the petal and attach to the base of the tear shaped cone.
14. Shape the edges outwards. Continue making the petals and attach them, overlapping the other petals, till you get the desired shape and size.
15. Cover loosely with a plastic wrap and refrigerate till use.
16. Recipe Courtesy: Mareena’s Recipe Collections