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.
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.
- Place the chocolate in a microwave safe bowl.
- Heat for 30 seconds.
- Remove and stir.
- Repeat steps 2 and 3 until the chocolate is creamy.
- 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.
- Rose Assembly Mold - I used the CMF042 mold here because it holds almost 4 ounces of chocolate, but the CMF080 mold may be used the same way. The CMF112 mold may also be adapted to this technique, but that takes some skill and is not recommended for beginners. NOTE: The CMF080 mold roses are rather heavy at 4 ounces - if you plan to display these in a vase I recommend using the CMF112 mold.
- Mold Clips - note: I prefer these clips because they are compact, lightweight, and easy to clean, however any type of clip may be used.
- Chocolate Coating - Milk chocolate was used here.
- Rose Stems - One per rose. 12 packs are also available here.
- Red 6 inch Wrapping Foil - Note that the 6" foil barely covers these and some folks prefer to cut their own from rolls. Alternately, Pink foil may be used.
- Rose Box - Optional, these may also be individually wrapped in cello and tied with curling ribbon. These boxes will easily hold 6 of the CMF042 rose, or 12 of the CMF080 rose.
- Squeeze Bottle - For filling the mold.
- Double Boiler
The mold will need to be cut before starting. CMF042 is shown here but a similar process is used for other molds.
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.
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.
Visually align and clamp the mold halves together.
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.
The stem cap is removed and the bottom leafy thing slid down the stem as shown here.
The Stem is inserted and a clip is used to hold it in place.
This close up shows the mold clip placement.
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.
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.
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.
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.
The finished chocolates in a rose box - four of these is approximately one pound of chocolate.
An alternative packaging method is to roll these in clear cellophane and tie with curling ribbon.
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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.
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