Chocolate Valentine Bouquet of Roses

Valentine Roses That Taste Good! Make and use these rose treats using coloured chocolate made into chocolate clay. Fun to cut out and ideal for cupcake or cake decorations. Uses cutters item # 119609002600 and molding chocolate item # 22011365 from my Mom's Cake Decorating store in Edmonton. She ships anywhere in Canada and the US.

Molding Chocolate Clay Recipe from Icing Only

CHOCOLATE CLAY 3 cups molding chocolate wafers (semisweet or milk) 5 tablespoons golden corn syrup 1. In a microwavable bowl, heat the chocolate in the microwave or defrost for 1 minute. Stir. Then heat the chocolate for another 10 seconds and repeat until it is almost but not quite melted. Then let the heat of the bowl and melted chocolate melt the last lumps of unmelted chocolate. It is very important not to overheat the chocolate. (My total time was only 1 minute and 20 seconds.) Let cook for 10 minutes. 2. Stir in golden corn syrup all at once and stir with a butter knife very gently and only until the clay forms. Do not over stir. 3. Place on a plastic wrap covered plate and cover with another piece of plastic wrap. Press the clay so that it forms a 1/2" thick pancake on the plate and leave covered at room temeperature for 1 1/2 hours. 4. The clay is useable now, but it would be much better if left in the refrigerator overnight in an airtight container or plastic bag. NOTE: When you take it out of the refrigerator, you will need to warm it up in your hands for a few minutes. Shortening on your hands will make shaping the clay easier and it works well with silicone molds and plunger cutters.

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