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Melt the chocolate over a hot water bath.
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2
(Do not temper it.)
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Put the water and granulated sugar in a cup and microwave for 30 seconds.
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4
Melt the sugar to make a syrup.
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5
Add the starch-based sweet syrup (sugar syrup) to the cup, and dissolve it using a hot water bath.
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Add the sugar mixture to the bowl of chocolate, then mix well over a bowl of ice water.
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It is done when it hardens and looks dry.
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8
To make the rose, form a 1-2 cm ball.
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Then flatten it into an oval shape.
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(I work on an ice pack covered in plastic wrap since my hands are warm.)
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Roll it between your fingers.
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This will form the core of the rose.
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Add two little petals.
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Then add three larger petals.
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(I recommend setting the petals into a triangular form at this step.)
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Continue adding more petals until you reach your desired size.
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Trust your intuition!
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Note: The roses look best if the core is set higher than the petals.
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I also recommend slightly curling the petals outward.
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This is how they should looks from the side.
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21
Use them to decorate mousse pudding.
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Then gift wrap them.
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Or else decorate a cake.
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See.
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They're easy to make and look gorgeous.
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Try decorating with different sized roses.
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Combine them with chocolate ribbons when decorating.
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Be creative!
