Шоколадные цветы. Розы из шоколада.

Chocolate flowers are perfect for mousse and cream cakes. These decorations can be made in advance and then decorated on the day. Flowers can be made from chocolate or chocolate icing. Tempering is essential, while chocolate icing can be easily melted in the microwave or over a double boiler; once set, it fully regains its properties. Avoid exposing the chocolate or chocolate icing to moisture, otherwise, the mixture will curdle and the process will be irreversible. Chocolate cake flowers. Chocolate decoration. (In this video, I detail how to assemble the flower, and in the second part of the video, at 12 minutes, I show how I make chocolate rings.)    • Шоколадные цветы для торта. Декор из шокол...   To assemble the flowers, you will need: foil, silicone parchment, acetate film (can be replaced with a thick file), chocolate or chocolate icing, and pastry tips of various sizes for cutting out petals. I used the following pastry tips: 3.5 cm, 3 cm, 2.3 cm, and 2 cm Flower weights: Small flowers with one row of petals weigh 4-6 g, 5 cm in diameter Large red flower with green petals weighs 21 g, 9 cm in diameter Large red flower without petals weighs 19 g, 8 cm in diameter Large white flower weighs 17 g, 9 cm in diameter The chocolate layer for the petals shouldn't be thick; the thinner the petals, the more beautiful the flowers will look. However, very thin petals are more fragile, and the chocolate will set faster, making it more difficult to curve them. Keep this in mind when piping. The chocolate setting time will depend on the thickness of the layer and room temperature; approximately 1 minute. The chocolate layer should be completely set but still flexible. #recipes#recipesandtips#chocolateflowers#chocolateroses#chocolatedecoration#