Ingredients: chocolate (300g), water (45g), corn starch (appropriate amount) and matcha chocolate ointment.

Practice:

1. Prepare the raw materials. Chocolate melts in water. Heat and stir the water and sugar in a container until they are completely melted. Don't boil the water. Continue to add maltose and stir until it is completely melted. Don't boil the water, or it will turn yellow.

2. Add the cooled sugar water to the melted chocolate, and the temperature of both should be kept at about 23℃. Stir well, put it in a fresh-keeping box or wrap it in plastic wrap for use the next day.

3. Take it out and knead it evenly. If you get your hands wet, you can pat some starch. Divide the chocolate ointment into small pieces. Press it into the shape of a petal, with a thin top and a slightly thicker bottom. Take a bamboo stick, roll up the first petal, and pinch it under.

4. Glue all petals alternately, pinch the bottom, 7 or 8 petals on one, or use more. Take a piece of matcha chocolate ointment and roll it flat, and mold the tooth calyx with the calyx. Stick the calyx on the bottom of the rose and pinch the bottom.

5. Prepare the packaging materials. Take two pieces of wrapping paper and cut them into small squares. Take two squares and overlap them alternately. Fold it into a triangle, and the corner of the upper layer should be placed in the gap of the lower layer. Wrap it around the bottom of the rose and stick it with tape to fix it.

Rose chocolate

Formula: milk: 150g, gelatin: 30g, cream: 20g, dark chocolate: 300g, rose slice: 100g, and cointreau: 30g.

Practice:

1. First, pour the milk into the container, add gelatin and mix well, soak for 20 minutes, and then heat until the gelatin is completely melted. Add cream and mix well, then add chocolate and mix well. Cut the rose slices into cubes, add the rose cubes and mix well. Finally add wine and mix well.

2. Pour the finished chocolate into the frame mold and let it cool. After drying, take it off and press it into the required shape. Put the finished shape on the tool, and then pour the white chocolate.

3. Put the drenched chocolate on a cool net, and decorate it with dark chocolate when it is still wet. When making the formula, it should be made in warm water to prevent solidification.

6. Connect the bamboo stick and the flower pole with adhesive tape. Put the finished roses in your hands and shape them. If you don't want the flowers to be next to each other, you can add some flowers in the middle to fill the gap.

7. Fold the remaining three pieces of wrapping paper into a rectangle from the middle, wrap two pieces around the bouquet into a circle, and tie the bottom with a ribbon. Take the third one and wrap it around the bottom two thirds, and tie it with a ribbon.

8. Staple the feathers in a circle of wrapping paper. Tie the ribbon on the bouquet for decoration.