Ingredients
  • Tempered chocolate, or candy melts if you prefer not to temper. I used dark chocolate, but any type will do!
  • Modeling Chocolate, I prefer Guittard vanilla appeals (see recipe below)
  • Fresh strawberries, wash and dry very well.
Tools
  • Skewers 
  • Green Floral Tape
  • Rose petal cutters (sm, md, lg, xl)
  • Innovative Sugarworks Sugar Shaper, Light Blue Pointed Tip
  • Petal dust, we chose a selection of pinks.
  • Paint brush, small.
  • Foam square to stick skewers in while working on roses.
  • Vase for finished arrangement.
Strawberries
  1. Prepare skewers by wrapping them tightly with green floral tape, leaving about one inch (1") of the pointed tip of skewer exposed. Be sure to "activate" your floral tape by stretching it before wrapping; the tape will prevent the strawberries from slipping down the skewer later.
  2. Select strawberries, I suggest medium size.
  3. Fully dip the pointed tip of skewer into tempered chocolate and push into the center of the strawberry tops/stems. Allow chocolate to harden while preparing remaining berries and skewers in the same way.
  4. Once all of the strawberries are prepped and securely on their skewers, begin dipping in tempered chocolate, use a slow swirling motion remove excess chocolate. Dip all berries and allow to harden/set. *This is when the foam square is helpful to hold skewers.
Rose Petals
  1. Roll modeling chocolate out evenly and thinly, 1/16" is ideal. Be sure modeling chocolate has been kneaded in advance to ensure a smooth product.
  2. Cut petals out using rose petal cutters. You will need (2) Small, (4) Medium, (4) Large, (5) Extra Large.
  3. Prepare each petal just before placement by tapering the edges, pinching lightly between fingertips. If petals are too cold they will break while placing them around berry, if this happens simply warm petals up for a few seconds in palm of hand.
  4. Place the first petal (1 Medium) on the strawberry, the petal should be on it's side; this creates a pointed cone shape when petal is wrapped around the strawberry, to be the center of the rose.
  5. Wrap the next (2) Small petals on the rose, place these on a side angle facing directly across from each other. Use Pointed-tip Sugar Shaper to curl back and shape the edges of the rose petals.
  6. Next, we will add the remaining (3) Medium petals. Place these on a slight angle, evenly spaced (think of a peace sign). Work to tuck the edge of the petals into one another, creating a realistic rose look.
  7. Continue with the (4) Large petals, placing evenly on four sides of the strawberry. Remember to overlap the petals by tucking them into each other. If you like the look of your rose at this point feel free to skip step 8.
  8. The (5) Extra Large rose petals create the last layer, using the same techniques as before; creating a full/open bloom. 
  9. Finish using a Pointed-tip Sugar Shaper and gently curl the edges of the rose petals for a finished look.
Painting
  1. Simply use a small paintbrush to add color using petal dust to the edges of the petals. I suggest referencing a photo of a real rose to get inspiration. 
Arrange Chocolate roses in a vase and share with someone you love! 
Modeling Chocolate
Ingredients
  • 454g White Chocolate, I prefer Guittard
  • 115g Corn Syrup
Tools
  • Double Boiler
  • Whisk 
  • Silicone spatula
  • Sheet tray lined with plastic wrap
  1. In a double boiler melt white chocolate, stirring occasionally.
  2. Whisk in Corn Syrup, continue to whisk briskly until mixture comes back together; it will separate a great deal but don't worry!
  3. Pour modeling chocolate mixture on to plastic lined sheet tray.
  4. Allow to cool completely. Once mixture is cooled begin to knead the modeling chocolate to reincorporate any cocoa butter that has separated out. 
  5. Store in plastic wrap at room temperature.