How to Make Modelling Chocolate & Beautiful Chocolate Roses | Step-by-Step

Today I'm going to show you how we make our very own modeling chocolate using just 4 ingredients dark chocolate, glucose syrup, sugar and water. Hi, I'm Gianina from Prestige Patisserie and welcome back to our kitchen. This is the recipe we've been using for years in our patisserie, especially for creating our beautiful handmade chocolate roses. And the best part is you can use it to make your own chocolate roses and take your celebration cakes to a whole new level, exactly as we do here in our patisserie. We've used it for so much more than that. We've made an entire chocolate train with it. And even use it on the bake of the professionals to create realistic tree branches and other decorative details. It's incredibly versatile and once you know how to make it, there is so much you can create. So today I'm going to share our recipe, show you exactly how we prepare it, Enjoy it, and hopefully inspire you to create something beautiful with chocolate. So let's get started. We need just four ingredients. Dark chocolate, you know I'm using Callebaut, 54.5%. We need glucose syrup, caster sugar and a little bit of water. That's it! First step, I'm going to melt my chocolate in the microwave and set aside. I have my chocolate melted and now we're going to start with the rest of the ingredients. It's such an easy method to make your modeling chocolate. But the results could be spectacular. So we're adding the caster sugar into our pan, followed by the water. We bring these two together to a boil. Make sure you stir at the beginning so the sugar is combined with the water so it doesn't stuck at the bottom of the pan. Once it starts to boil completely, I'm going to add over the glucose syrup. We combine it. Until the end. Glucose syrup is completely dissolved into our water and sugar. As you can see, our glucose syrup is completely dissolved into the water and sugar syrup. And now we're going to add this to the chocolate. I'm going to transfer everything into a metal bowl. As you know, we cannot put the metal bowl into the microwave, but if you work with a bain-marie, then it's all right. And I'm going to work The chocolate with the glucose syrup sugar in water until it becomes nice smooth shiny texture. If you make a bigger quantity like sometimes we do, we work it on the table. Being a small quantity doesn't need to go there. So we work until we give a little bit of elasticity to the to the chocolate. Look how shiny and smooth it became. We're going to work it a little bit more. I transfer it into a metal bowl because it gives a colder temperature so the texture will chill quite fast compared to a plastic one. In my case this quantity needs only a couple of minutes to work with to make sure we're going to have that beautiful elasticity and shine into our petals. The glucose syrup helps to not crystallize our chocolate. Our chocolate is almost ready. I'm going to transfer our chocolate into a clean film, so we make sure it's nice and wrapped. Our chocolate modeling paste is ready to be chilled. I'm going to cover it completely and if your room temperature is pretty hot, put it in the fridge for a few hours or until completely set and hard. I'll transfer it into a tray and goes in the fridge. Until hard. Our modeling chocolate is completely set. I left mine overnight in the fridge but you can leave it just for a few hours until set. It will be the same like this. You're gonna say it's impossible to work with but I'm gonna show you how to do it. We're gonna take this into the microwave. I'm gonna peel it off and I'm gonna put it on the the silicon mat and we're gonna go to the microwave from 10 to 10 seconds Or until slightly, slightly soft so you can work it like a plasticine. So I'm going to peel it off right now. Make sure there is not any foil left onto the chocolate. So I peeled my chocolate, my foil from the chocolate completely. And now I'm going to go to the microwave. As you can see before microwave is quite difficult to bend it or to make it like a paste. So we're going to go just for few seconds we go for 10 seconds first but if we need any more we're going to go for another 10. my chocolate my modeling chocolate is ready to work with i left it in the microwave for 20 seconds i put 10 seconds first and then i turn it and then i put another 20 another 10. so now i'm going to work it to give it the elasticity that we want to as you can see it's like a plasteline if happens you Melt it too much, just put it back in the fridge and wait for a few minutes until it gets set again. Or if it's too hard, just go back to the microwave for another 5 or 10 seconds depending on how hard it is. I love the smell of the dark chocolate, my favorite. It's very important to work with our modeling chocolate because it gives that elasticity That we're really looking for. to design our chocolate roses. well now i'm going to take out on the side like a quarter of it and i'm going to put this one into a plastic bag so to make sure we don't form any skin on it. if it gets hard you go to the microwave exactly as it is. now it's time to start our first chocolate rose. i took a little ball of chocolate I'm gonna make it into a ball and then I'm gonna give that drop shape like this. And we start building our petals. Always one petal at a time. I leave my base thicker and I make sure that the top is nice and thin to create our beautiful petals. And to give that beautiful shape petal Let's give that curly end of the petal. You make your rose as big as you want. When you want to make like figurines like we did our train, you just use the soft chocolate modeling straight into your mold and then you chill it. If your room is hot just put it in the fridge for a little for a couple of minutes and then take it out and work again. Sometimes our rose is a little bit wobbly, you just cut it a little bit, cut the bottom a bit And make it straight. It will be easier to work with and to hold. We make also these roses to sell individually in our bakery, especially for Valentine's Days. We sell it individual or bunches of three or five. My favorite part is to decorate our cakes with three beautiful roses. I think it looks spectacular onto a cake. Makes it so elegant. Okay, I think I will stop with this here. I like the size. Looks like a proper Beautiful open rose. I'm going to show you now how to make a few couple of branches for our rose. So you push it down with your hands, with your fingers, thinner on one side and thicker on the other. And with a chopstick you just twist the chocolate like that and keep it until set for a couple of minutes. And at the same time we can make few leaves. You take your chocolate, you work it You pin it down with a pin roller with a leaf cutter. I'm just going to cut a couple of leaves and I'm going to use this leaf press to give that beautiful texture with the leaf vines on it. Let's take this branch out. As you can see it's already set, doesn't need to go too long and then you can design your beautiful cake the way you like. Look how gorgeous this is. i made five beautiful roses and i have some chocolate modeling left over. i'm gonna put it in the bag, tight it very well and keep it in the fridge for weeks. if you leave it without being well covered the humidity of the fridge will destroy our chocolate. otherwise you can keep it like a month or even more than that. These beautiful roses you can use it as they are on top of the cake or you can make a beautiful boxes and give it to your loved ones. You can also color them with cocoa butter spray or you can make your own cocoa butter color and spray it with the gun.