Long Stem Rose Chocolate Project

By Bob Sherman

This project shows how to make and package these beautiful long stem chocolate roses. These make great gifts for Valentine's Day, Mother's Day, or every day. It uses a simple form of solid molding and although an intermediate level project, anybody should be able to make these.

Many of the items you may need can be ordered directly from this page for your convenience.

PLEASE NOTE!! - Although chocolate making is relatively safe for the entire family to participate, adult supervision is required.

I prefer to use chocolate wafers designed for molding chocolate. My preferred brand is Merckens which works well with all chocolate molding projects, is available in a wide selection of colors, and tastes great.

Melting Chocolate
Either melting method may be used, but I find the double boiler works best for this.

Double Boiler - See Double Boiler Usage Instructions.

A microwave may also be used but care must be taken not to overheat the chocolate.

  1. Place the chocolate in a microwave safe bowl.
  2. Heat for 30 seconds.
  3. Remove and stir.
  4. Repeat steps 2 and 3 until the chocolate is creamy.
  5. Optimum usage temperature is about 90 degrees F. Do not place the thermometer in the microwave!

Chocolate Making Supplies And Materials

The following chocolate making supplies and other materials were used to make this project. Clicking on the item name will bring you to that item's page with a full description and ordering information.

General Instructions

Step 1
The mold will need to be cut before starting. CMF042 is shown here but a similar process is used for other molds.

Step 2
This shows the mold parts cut out. For the smallest seams it is best to trim the sheet to within 1/2 inch of the mold cavities which allows you to clamp the halves closer to the cavity.

Alignment pins - Some 2 part molds have them and some don't. In most cases I cut them off as they rarely provide a good alignment and are usually too far from the mold cavity. Since the molds are clear plastic I find that visually aligning the mold halves is a superior method.

Step 3
Detail view - when cutting the the roses from the sheet, leave approximately 1 inch of sheet below the flower on one half only. This will make it easier to position the stems in a later step.

Step 4
Visually align and clamp the mold halves together.

Step 5
Use the squeeze bottle to fill the mold.

Cover the hole and rap against the counter to dislodge any trapped air.

Note: When making 3d chocolates, the area with the bubbles should be on the bottom when rapping - this will make them float up into the center where they will not be unsightly.

Step 6
The stem cap is removed and the bottom leafy thing slid down the stem as shown here.

Step 7
The Stem is inserted and a clip is used to hold it in place.

Step 8
This close up shows the mold clip placement.

Step 9
The mold needs to be held in an upright position until the chocolate hardens. Here I simply used a box and placed a pot of water to hold the molds upright against the box sides.

Step 10
Once the chocolate hardens the mold is placed in a freezer until it de molds easily This will typically take 5 to 8 minutes depending on your freezer.

Step 11
These may be wrapped using any technique you like but I have found this one works well with 6 inch foil. The foil square is aligned even with the bottom of the flower on one side, then wrap the opposite side up and over the top as shown.

Step 12
N ext wrap the sides around and press down until the foil assumes the contours of the chocolate. Slide the green plastic piece up against the base of the foil.

Step 13
The finished chocolates in a rose box - four of these is approximately one pound of chocolate.

Step 14
An alternative packaging method is to roll these in clear cellophane and tie with curling ribbon.

Support Free Projects
You can help ensure the continued availability and production of free chocolate projects by telling your friends about them. The more popular they are the more we can produce so tell your friends, mention them on message boards, link to them from your web site, etc... More information is available here.

Disclaimer: The information presented here is accurate to the best of my knowledge and common chocolate making practices as of the time of this writing - originally published in March 2010 and updated in November 2010. The author and the publisher accept no liability for the use or misuse of any of the information presented in this article. This article is presented for informational purposes and is used at your own risk.

Author: Bob Sherman

Publisher: Bobby's Craft Boutique Inc.

This article is provided free of charge for use. Products may be made and sold using this idea royalty free.

Web sites may use links to this page without restriction.

No portion of this article may be reproduced for publication elsewhere without express permission from Bobby's Craft Boutique Inc. with the following exceptions:

All other requests need to be submitted via our reprint request form.