How to Make Modelling Chocolate & Beautiful Chocolate Roses | Step-by-Step
#ModellingChocolate #ChocolateRoses #CakeDecorating
PRESTIGE PATISSERIE
Learn how to make modelling chocolate from scratch using just 4 ingredients, and discover how to create beautiful handmade chocolate roses to decorate your celebration cakes!
In this step-by-step tutorial, Chef Geanina from Prestige Patisserie shares our professional modelling chocolate recipe, the same one we've been using for years in our London patisserie.
Made with dark chocolate, glucose syrup, sugar and water, this versatile chocolate paste is perfect for creating realistic chocolate roses, flowers, cake decorations and edible sculptures.
We've used this recipe to make everything from delicate chocolate roses to an entire chocolate train! Geanina even used this modelling chocolate during our appearance on Bake Off: The Professionals to create realistic tree branches and decorative elements.
Now we're sharing our recipe and techniques with you!
🌹 WHAT YOU'LL LEARN
How to make modelling chocolate from scratch
How to prepare and work with modelling chocolate
How to shape realistic chocolate rose petals
How to assemble beautiful handmade chocolate roses
How to create elegant edible decorations to elevate your celebration cakes
🍫 MODELLING CHOCOLATE RECIPE
Ingredients:
500 g dark chocolate (we use Callebaut 54.5%)
150 g glucose syrup
40 g cold water
60 g caster sugar
This is the recipe we use at Prestige Patisserie to create our handmade chocolate roses and decorative chocolate pieces.
Whether you're a home baker, cake decorating enthusiast or professional pastry chef, we hope this tutorial inspires you to experiment with chocolate and create something beautiful.
👩🍳 *ABOUT CHEF GEANINA*
Geanina Ursache is the Head Pastry Chef and co-founder of Prestige Patisserie, an artisan bakery in North London.
Together, we were semi-finalists on Bake Off: The Professionals in 2021, and our patisserie has received 13 Great Taste Awards over the years.
Through our YouTube channel, we share real recipes, professional pastry techniques and a little of everyday life behind the scenes of our family-run bakery.
❤️ *CONNECT WITH US*
🌐 Website: https://prestigepatisserie.com
📸 Instagram: / prestigepatisserie
📍 Visit us: Prestige Patisserie, Unit 20, Enterprise Row, Rangemoor Road, Tottenham, London N15 4LU.
If you enjoyed this chocolate modelling tutorial, please give the video a thumbs up, subscribe to our channel and let us know in the comments what you'd love to create with modelling chocolate!
And if you try making your own chocolate roses, we'd absolutely love to hear how they turned out. 🌹
Thank you for watching and happy baking!
Geanina & George ❤️
Chapters:
0:00 - Introduction & Materials
1:15 - Preparing the Modeling Chocolate
3:30 - Kneading & Coloring the Paste
5:45 - Creating the Rose Bud (Center Base)
8:10 - Shaping the Inner Petals
11:20 - Layering & Curling Outer Petals
14:35 - Refining, Calyx & Finishing Details
17:00 - Storage Tips & Final Result
What you'll need:
• Modeling chocolate (or chocolate & glucose syrup)
• Small rolling pin or ball tool
• Petal cutter or knife
• Dusting powders / luster dust (optional)
If you enjoyed this tutorial, don't forget to like, subscribe, and let us know what you want to learn next in the comments!