Materials for chocolate roses: 125g of white chocolate, 40g of glucose syrup (change to 50g when it's cold), edible red pigment in moderation

Methods

1, put the white chocolate pieces into a bowl and dissolve them over hot water

2, keep stirring while being careful not to let the water splash into the bowl, stirring until all the white chocolate is dissolved, and remove the bowl from the water.

3. Pour in the glucose syrup.

4. Mix well with a rubber spatula, cover with plastic wrap and refrigerate.

5, after the white chocolate is completely cold, with edible red pigment into three colors from light to dark, my dark color tone is not the difference is not too big, the results did not come out too much difference, generally seen as 2 colors

6, and then after the coloring of the chocolate pinched into a soybean-sized grains

7, take a grain of crimson chocolate, pinched into a shape of the upper tip of the lower thick. Stick it on the chopstick as the center of the flower.

8: Take another small dark red grain, sandwich it between two sheets of greaseproof paper, and roll it out with a rolling pin to form a circle.

9, tear off the greaseproof paper, roll the rolled out chocolate on the flower center, this is the first petal.

10, continue to roll a chocolate disc as the second petal, rolled in the first petal petals on the edge, try to roll a little thinner, make the rose will be more beautiful. But the thinner you roll, the harder it is to maneuver.

11, repeat the previous operation, in order to have the level, the color is slowly from dark to light, the process of gently with the hand to the upper part of the petal back slightly curled. Look, it's a bit interesting.

12, continue to use the same method to put on the petals, put the time, so that the starting point of each new petal in the middle of the last piece of petal last all the petals do.