Шоколадные цветы для торта. Декор из шоколада.

Chocolate flowers can decorate both cream and mousse cakes. The flowers are easy to make and don't require any special tools. This chocolate decoration can be prepared in advance and used as needed. Approximate flower sizes and weights are below in the description. Cake decorating playlist, you'll find other chocolate flowers here:    • Шоколадный декор. Украшения на торт.   Yeast baking:    • дрожжевая выпечка   You'll need: chocolate or chocolate icing, acetate film (can be replaced with a thick file), silicone parchment for assembling the flowers, and some cling film or foil to support the petals. The chocolate must be tempered; each type of chocolate has its own working temperature. You can also use chocolate icing (a chocolate bar). You can melt the chocolate icing or chocolate using any method you prefer: in the microwave, in a double boiler, stirring constantly, or in a warm, heavy-bottomed frying pan. The pan should be dry and clean; moisture should not get into the chocolate or chocolate icing, otherwise the mixture will curdle and the process will be irreversible. The working temperature of chocolate icing is approximately 38-40°C. At this temperature, the chocolate icing flows well. If you need to draw fine lines, it's better to use a lower temperature of chocolate icing, approximately 26-28°C. It is not recommended to overheat chocolate icing above 55°C. Store all the ingredients in the refrigerator until assembly. We also use gloves to avoid fingerprints on the flowers and to prevent the chocolate from melting from the heat of your hands. To ensure the chocolate or chocolate coating peels off easily from the acetate film, chill the items thoroughly in the refrigerator. The time depends on the thickness of the chocolate layer. Also, when assembling flowers with two or more circles of petals, place the flower in the refrigerator for 1-2 minutes after assembling each circle. Preparation: Apply the chocolate to the film spread it in an even layer wait until the surface becomes matte (loses its shine) and cut out petals of the desired size. The chocolate layer should be easy to cut, not crumble, but also not stretch with a knife. Chill in the refrigerator for a few minutes. When making chocolate spirals or rings, apply strips of chocolate to the film, wait until the chocolate sets slightly, the surface becomes matte, and shape into the desired shape. The chocolate strips should remain flexible and should not crack, but should not run. The cooking time will depend on the thickness of the layer and the room temperature, approximately 30-90 seconds. It's important to focus on the consistency of the chocolate or chocolate coating, not the cooking time. When making chocolate half rings, place the film with the applied chocolate stripes inside the mold. After hardening, the chocolate will shrink, reducing the ring's size by a few centimeters. Take this into account when preparing. Flower sizes and weights: Large white and pink flower (3 rows of petals), weight 50g, diameter 9.5cm Large milk chocolate flower (2 rows of petals), weight 55g, diameter 15cm Large milk chocolate flower (1 row of petals), weight 30g, diameter 11cm Small flowers, diameter 5-8cm, weight 7-10g Petal sizes (templates): Petal height: 6cm, 5cm, 4cm Petal width: 2cm, 1.5cm, 1cm Petal sizes can be any size. These sizes were used for small flowers with one row of petals.