How to Make Chocolate Roses using moulding chocolate/chocolate plastique
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- Опубликовано: 26 янв 2025
- Our Expert Tutor Louise Wilson presents "Ask Lou". An informal demo on how to make easy chocolate roses.
To make moulding chocolate or chocolate plastique as it sometimes called, simply follow this recipe:
300g of any milk, white or dark chocolate
250g Glucose
Melt the chocolate over a saucepan (you all know how to do this don't you!), and add the glucose and mix together with a wooden spoon. Allow to cool. Knead well before you use it!
Thank you so much for this demonstration! I made a bunch of white chocolate roses for the first time last night, and they were a lot easier than I thought they would be! I wanted to practice because I am going to make a wedding cake topper in June. You are a good teacher!
your roses look spectacular, they will make even the most simple chocolate cake special.
Many years later this is still a very helpful tutorial. We were determined not to use fondant, I hear that the better quality type is good but I have yet to taste it and I know for sure that what is available to me is just terrible.
Again thank you, I forgot to cup my petals but they came out somewhat decently for my first try. I still have some chocolate left to try for some more.
yes glucose is the technical name for sugar. According to wikipedia "The more general term glucose syrup is often used synonymously with corn syrup, since glucose syrup is in the United States most commonly made from corn starch." so you can use Corn Syrup instead. Same results. :)
I already tried two other recipes and the moulding chocolate turned out to be all cracky - it melted in my hands and a had lots of chocolate sticking to my fingers... Now that I found this recipe I ran into the kitchen and tried it out - now I'm waiting impatiently for the chocolate to cool.. Thank you for this helpful video!
Thanks for the tutorial Louise - the roses are absolutely fabulous!!!
BRAVO!!! awesome demonstration; very grateful for this. I have also used corn syrup as a substitute for the glucose only bec it is much cheaper & readily available @ walmart LOL
Thanks for your all efforts The rose is wonderfull
Can u eat this chocolate after having mixed so much glucose in it??? Or is it only for decoration?? Thanks.
Thanks you So much. I was struggling with the rose for the longest time.
Thank you with all my heart! God bless you!
Please, the glucose has to be liquid? Your tutorial is beautiful I have to say... Greetings from Slovakia :)
thanks you so much for sharing this and the recipe as well
thank you
but i have one question: you put '300g of any milk, white or dark chocolate' so it that 300g milk but then how much chocolate?? im sorry i dont really get that part :S
Your roses are really beautiful!
do you know if you could get any modelling chocolate from a major supermarket....thankyou
I'm not sure what went wrong with my attempt but after mixing in the glucose the chocolate seemed to give up all of its oils becoming a soft oily mess. I possibly added too much glucose but im not sure. Could you please give any suggestions? Any help greatly appreciated.
Would you not use confectionary gloves to avoid fingerprints?
Are you using glucose powder or syrup? Your roses are great
Thanks for teaching us chocolate rose. It helps a lot. Thanks.
How do you make the small shoes and bags on your website please,maybe you could a video on these
Thank you so mu8ch for your tutorial, just a question how long I can leave it before eat?
Thank you =)
@midnitecandi
Glucose is a clear sticky substance you can buy it in any supermarket in the baking section.
Can I use corn syrup instead of glucose?
can u tell me how u made the dough of chocolate
I love your roses they're really pretty
Yes you can eat it - it tastes delicious!!
Thank you! ❤ I love to make flowers out of chocolate.
how did u made the chocolate past ?
LOVE UR ROSES UR VIDEO IS AWESOME THANX I LEARNED SO MUCH N MY CAKE I MADE EVERYONE LUVED IT THANX AGAIN :)
i can do this for faundant too right?
Nice roses like like it 😍😍😍😍
Hi.My chocolate paste is too hard.how can i fix it?any answers?
can you please give measurements in cups or oz please , thank you!
Help please, my chocolate plastic is to greasy, what did i do wrong?
For white modeling chocolate I use candy melts it's the same and cheaper.
I'm looking forward to trying this!
Beautiful!
good tutorial..
What if the water is contaminated....
so pretty
beautiful
so cool...Im gona try this, thnak you:-)
Yesterday I made white and dark chocolate roses using modeling chocolate after watching your video.
It was really very nice and dry when I made it.
After making I stored it in refrigerator.
But the prblm is that I forgot to store it in air tight container.
I stored it on a plate inside refrigerator.
And today when I take it out of refrigerator I saw that flowers has become sticky... Like water drops something is coming out from the petals..
When I touched it I feel it has become sticky..
But yesterday night when I made those flowers it was completely dry and hard enough..
How can I get my flowers again dry...
Please please help...
I become very upset through out the day...
Please help 🙏🙏🙏🙏🙏🙏🙏
omg thats sooo coollllll
when using chocolate, is any chocolate fine? in the description it said I can use dark, white, or milk chocolate, but are there brands out there where using it can make the moulding bad?
You need to use good quality chocolate or else the chocolate will completely crumble when you add the syrup, I tried it with cheap chocolate a few times and it failed. Belgian is probably best
Lara Newton-Berns fgfjshsfgsjsdfsjhsfgxgxcvx
sorry Lara Newton-Bern 😮
You're wonderful.. thankyou so much for the video!
At the end.. "Goawayandhavesomefun." Lmao :D
i just
can you give me the oz measure not grams...
good rose
Thank you!! :-)
I tested the recipe. It turns out a runny chocolate paste
WOW!
привет! она делает из шоколада. принцип тот же самый что и из мастики
Incorrect. Regular white or raw sugar is sucrose which is a disaccharide of glucose and sucrose. Glucose is a monosaccaride or sugar molecule. It is A sugar but it not what we commonly think of as sugar. Corn syrup is made from long chains of maltose which is a disaccharide formed from two glucose molecules. So yes and no, but if you have diabetes these things matter as your body processes high fructose corn syrup differently. Sorry, my old organic chemistry brain bubbled up there :)
С чего она делает?
I have 9 months since I was chilling out :)
glucose is just a sugar.
Woodglut is full of amazing tips. It helped me a lot.
She means milk chocolate, white chocolate or dark chocolate :-) Don't actually add milk.
You could use a robot to do the work for you
If you eat fast food... You'd be extremely surprised what you actually eat!!! lol
how do you expect people to make food? with rubber gloves all the time it's not practical, that's what hand washing is for.
I feed myself O.o
now GO AWAY and have some fun xD
this lady talks like shakira..
And i will eat what you touched with your hands?? :S