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Alternative decoration of cake -- chocolate rose
I think it is necessary to say first that this chocolate rose is the most classic decoration method of tiramisu except that sugar powder is sprinkled on the mold. Its method is the same as the other method of sugar rose (I mentioned last time). The difference is that sugar rose is generally completed by pressing and thinning with a circular mold and sponge. The chocolate rose is simpler in terms of technology. But whether it's sugar rose or chocolate rose, the opponent's requirements are clean and dry! It's mainly anti sticking... You can touch some white oil when turning sugar, but chocolate won't do anything~I use dove mellow black chocolate, which is 66% of the 43g chocolate. I left a small piece for my Lord to eat. I plan to try milk chocolate next time. It will definitely taste better. I suggest you buy syrup. Homemade sugar turning cream also needs syrup, and it must be corn syrup imported from Korea... Of course, glucose syrup, corn syrup and even maltose syrup can be used to make chocolate.TIPS 1. The purpose of adding syrup is to change the hardness of chocolate. There is no need to worry about the shelf life. It can be kept in the refrigerator for a long time. If it is reused, it can be kneaded after melting a little in hot water. If the melting is too soft, it can be dried again2. If the chocolate bean is too hard, it will be soft by pinching it with your hand. If it is too soft due to the influence of hand temperature, put it in the refrigerator for 1~2 seconds and take it out. Pay attention to seconds!
Step 1 . Put the chocolate into a container and dissolve it in water
Step 2 . Add syrup to the melted chocolate and cool it after mixing, but do not put it in the refrigerator (if the room temperature exceeds 20 ℃, it is recommended to reduce it to 11g)
Step 3 . After cooling until it can be kneaded into a ball, the chocolate is kneaded into several soybean sized chocolate beans
Step 4 . Clamp a chocolate bean with two pieces of oil paper and roll the chocolate into a round or nearly round piece with a rolling pin. It should not be very thin, and the thickness should not exceed 0.8mm, and 0.5mm is preferable
Step 5 . According to the size of the first piece, make a drop shaped flower stamen with chocolate at the thin end of the chopsticks
Step 6 . Wrap the chocolate on the stamen without any adhesive
Step 7 . From the second piece, press the edge out slightly to a certain extent
Step 8 . One by one, the outer lamination arc is larger. The number of rose petals depends on your requirements for the size of the rose. I have made about 12 petals, about 5 cm in diameter, up to about 18 petals. It is difficult to operate any larger, and the outer petals are larger than the inner petals
Step 9 . Finally, reshape the bottom, cut it or pinch it, so that the rose can stand
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