How to make handmade chocolate flowers

Life is stressful nowadays, and many of our friends suffer from various diseases. Some of these diseases are closely related to our daily diet! Therefore, if you want to be healthy, the first step is to eat healthy and delicious food. So let’s learn how to make handmade chocolate flowers with me today!

1. Break the dark chocolate into small pieces and put them in a bowl

2.21212121Place the bowl in hot water and heat it while stirring constantly. Be careful not to splash water into the bowl

3.12 Stir until the dark chocolate is completely dissolved and remove the bowl from the water.

4.21 Pour syrup

5.1 Mix well to form thick chocolate liquid. If you are not in a hurry to use it, cover the chocolate liquid with plastic wrap and place it in a cool place or refrigerator. You can use it after it solidifies. If you want to use it immediately, please follow the steps below

6.2 Mix thoroughly with a rubber spatula

7.1 Use a scraper to repeatedly scoop up the chocolate liquid to cool the chocolate

8.2 Pour the chocolate liquid onto the marble countertop

9.1 When the chocolate solidifies into a ball but is still soft, it is ready to use.

10.2 The chocolate will quickly become thicker and thicker. Keep flipping the chocolate.

11. Knead the chocolate treated with syrup into small round pieces the size of soybeans.

12. Take a piece of chocolate and pinch it into a shape that is pointed at the top and thick at the bottom. Inserted on chopsticks as a flower center

13.12 Take a small round ball, sandwich it between two pieces of wax paper, and use a rolling pin to roll it into a round shape. Try to roll it as thin as possible so that the rose will be more beautiful. But the thinner it is, the harder it is to operate. (The purpose of the baking paper is to prevent the chocolate from sticking to the rolling pin. If you don’t have baking paper, you can use a plastic bag instead.)

14.21 Tear off the wax paper and roll the rolled chocolate around the center of the flower. This is the first petal

15. Roll out another chocolate disc as the second petal and roll it over the first petal.

16. Use your hands to gently curl the upper part of the petals back to form the shape shown in the picture.

17.12 Continue to place the third petal in the same way and curl it

18.21This is what it looks like when the fourth petal is placed. When placing, make sure that the starting point of each new petal is in the middle of the previous petal.

19. Repeat this process and the flower will gradually take shape.

20. Finished product

21. Similarly, make a flower center that is pointed at the top and thick at the bottom. The center of a straight-edged rose is 2-3 times larger than that of a curled-edged rose.

22. Take a soybean-sized chocolate ball, sandwich it between wax paper and roll it into an oval shape (different from the round shape of the curled rose)

23.Wrap the upper part of the flower center with the oval chocolate chips (do not cover the entire center). This is the first petal

24. Continue to fold out oval petals. The starting point of the second petal is slightly behind the starting point of the first petal, and the landing point is behind the landing point of the first petal, covering the first petal.

25. Continue placing petals. The starting point of each new petal is slightly behind the starting point of the previous petal and covers the previous petal.

26. The further back you go, the bigger the petals will become. This is also different from the curled edge rose. The curled edge rose can use the same size petals from beginning to end, but the petals of the straight edge rose must become larger and larger in order to successfully cover the previous petal.

27. As the number of petals increases, the center of the flower is gradually covered

28. Finished product. The straight edge rose is more difficult to make than the curled edge rose

29. Prepare 5 chocolate balls of the same size

30.Put it between two pieces of wax paper and roll it into a round thin slice.

31. Use a toothpick to press out the pattern on the rolled disc as shown in the picture.

32. Take a piece of chocolate and shape it into a shape that is larger on the top and smaller on the bottom to serve as a receptacle. There is a pit on the upper part of the torus, as shown in the picture

33. Place the first petal on the receptacle

34. Place the second petal. Half of the petal is pressed on the first petal

35. Place the remaining petals one by one. Make each petal press half of the previous petal

36. Take a chocolate ball and wrap it with gauze, so that the surface of the ball will be printed with traces of gauze to create the texture of a pistil

37. Place the stamens in the center of the flower. Generally speaking, the smaller the five-petal flower is, the more beautiful it is. Making it too big will look silly. When decorating cakes, you can make many small five-petal flowers and decorate them on the surface of the cake in clusters. The effect is very good.

38. Make two chocolate balls, one large and one small. The big one is pinched into a shape with a big top and a small bottom, and the small one is placed on top of the big one, which becomes the receptacle. As shown in the figure

39. First take a small chocolate ball, sandwich it between two pieces of wax paper and flatten it into an oval shape.

40. Wrap the long oval around the small chocolate on the upper half of the receptacle to form the center of the flower

41. Take three chocolate balls of the same size, sandwich them between two pieces of wax paper and roll them into round pieces.

42. Use a toothpick to press out the pattern shown in the picture on each disc to form petals

43. Take a petal and stick it on the receptacle

44. Stick the remaining two petals on one by one. The three petals just circle the center of the flower. Use your hands to gently curl the top half of the petals back. This is the first petal.

45. Make three more petals and stick them under the first layer of petals to form the second layer of petals. Each petal is curled back and the six-petal flower is ready.

46. ​​Divide the chocolate balls into several portions

47. First take 5 small balls of equal size and fold them into round petals.

48. Take a piece of chocolate and shape it into a larger top and smaller bottom shape as a receptacle

49. Wrap the finished petals around the receptacle and curl the upper part of the petals so that the petals are flush with the surface of the receptacle.

50. Continue to fold out 5-6 petals. The petals must be very thin to achieve the desired effect. Place the petals on the receptacle as you would for a five-petal flower. This is the first petal.

51. Continue to fold out 5-6 petals and place them on the first layer of petals in the same way to form the second layer. This layer of petals needs to be smaller than the first layer

52.Put out another 5-6 petals to make the third layer. The third layer of petals is smaller than the second layer

53. Use chopsticks to separate each petal, so that each petal bends into a natural shape and blooms.

54. Finished product. When making carnations, I only used three layers of petals. If I used four or even five layers, the result would be better, but the difficulty of making it would increase exponentially. The petals of a carnation must be rolled very thin so that they can be bent into a natural shape.

Handmade chocolate flowers are delicious, but only when you make them yourself can you truly experience their "delicious taste". So, now please master the specific method of making this delicacy, go into the kitchen and start cooking. I believe you will be able to realize your dreams soon.