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Chocolate Clay Roses

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Servings: Depends on size of roses
These delightful chocolate roses can be used as edible decorations for a cake or to create to basket of blooms. This edible clay can be also used as a modeling clay for making other figurines and objects. The soft pliability makes it easy to work with.

10 ounces semisweet chocolate (coarsely chopped chunks or chips)
1/3 cup light corn syrup

In a shallow bowl, melt the chocolate in microwave (be careful so that the temperature does not exceed 100 degrees F/37 degrees C) for 2 minutes; stir. If chocolate is not completely melted, return to microwave for 30 seconds at a time and stir until smooth.

Add corn syrup to the chocolate and mix well, (scrape all of the corn syrup into the chocolate with a rubber spatula). Using a rubber spatula, stir and fold mixture, scraping the sides and bottom of the bowl well, until no shiny syrup is visible and the mixture forms a thick ball. Pour mixture onto a waxed paper sheet and spread with the spatula until it's about 1/2-inch thick; let it sit and stiffen, uncovered, for about 2 hours. Use at once or store in an airtight container at room temperature for up to 1 month.

Making Chocolate Rose:

Knead a handful of clay at a time on a work surface until it is soft and pliable like Play-Doh.

Roll dough into (12) twelve 1/2-inch diameter balls of clay. Place the balls on waxed paper or plastic wrap about 1-inch apart. Using your fingers, press in the center and then on either side, flattening the disk into 1-inch flat disks about the size of a quarter (leave the top edge thinner than the bottom edge). Repeat with the remaining disks.

Remove one dish and curl it into a "teepee" shape, narrow at the top and wider at the bottom, (this will be the center of the rose). Wrap the next disk around the opening of the teepee and the third disk at the back of the teepee - this is the rose bud. Continue adding disks which will look like petals. Continue adding petals, placing them in between slightly lower than previous row. For a fuller flower, continue adding petals in this manner. As you form petals, you gently roll or curl the right edge of the petal downward. Pinch off any excess chocolate clay at the base of the rose to make more balls.

Roses will harden after a few days and can be saved by storing in a cool, dry place.

Recipe used by Permission from Linda Stradley's "What's Cooking America".
To go to What's Cooking America, copy and paste this URL to your web browser:
http://www.whatscookingamerica.net/ or go to Diana's Desserts "Intersting Places" page and click on "What's Cooking America" to bring you to Linda Stradley's What's Cooking America website.

Source: What's Cooking America
Submitted By: Joanne Teo
Date: 29 Dec 2003


Reviewer: xiomara vanessa
It looks a little difficult but is so very pretty.

Reviewer: laura pennock
I can't get the stuff to stiffen enough to hold a shape...I'd love some help!

Reviewer: bea
Reviewer: helen
i've tried this recipe and one with glucose syrup and my clay cracks and goes dry looking. would love some advice.

Reviewer: sanober bilal


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