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1
Chop up the chocolate and melt over a double boiler (about 50C).
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2
The chocolate might separate if the temperature is too high.
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3
Warm the chocolate to the touch.
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4
Combine syrup and mizuame in another bowl and warm over a double boiler [about 30C].
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5
Combine the warmed Steps 2 and 3 together.
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6
Pour the mixture onto a parchment paper, place a plastic wrap to cover and chill thoroughly in the refrigerator.
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7
Let it sit for a day if possible.
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8
Knead to evenly incorporate.
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9
Then it is ready.
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10
Dust cocoa powder on your hands and shape like clay.
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11
You can also roll out the chocolate and cut out with cookie cutters Use melted chocolate as glue.
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12
[For a rose] Place Step 6 on a new parchment paper and place a plastic wrap on.
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13
Roll out the chocolate to be thin [about 3 mm-to your liking].
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14
Core =1 circle Flower petals = heart shape cookie cutters [or flower petals shapes] and cut out as needed.
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15
The amount of petals depends on the size of the flower.
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16
Core = Cut the round shape into half, let them over lap each other and roll to the arrow direction.
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17
Wrap and stick the petals to the core.
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18
Shape nicely depending on how the whole shape looks.
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19
Repeat this process and make your desired size.
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20
This is made with core = 1 piece, and petals = 5 pieces.
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21
The picture is for how it looks like form the side.
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22
Cut off the excess.
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23
The rose will look beautiful if you make the edges of the petal thin and wavy.
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24
The rose in the picture is pretty big.
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25
I used core = 1 pieces and petals = 8 pieces.
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26
For spirals, spread out Step 6 on half of a parchment paper and make cuts.
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27
Use the other half of the parchment paper and place the chocolate in between.
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28
Wrap the chocolate onto a rolling pin or a core of a plastic wrap, and let it chill.
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29
Remove the parchment paper form the stick.
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30
Remove the parchment paper form the chocolate.
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31
It's prone to cracking.
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32
Wrapping Step 17 to a stick is easier to make the spirals.
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33
[Arrangement]
