CHOCOLATE

FLOWER
 RECIPE BY

KIRSTEN TIBBALLS
Learn to use chocolate moulds to create the base of this showpiece, assemble individual
petals and apply coloured cocoa butter using a spray gun application to create this
intricate, stunning chocolate flower.

INTERMEDIATE
COUVERTURE CHOCOLATE

35 MINS

MAKES 1

CHOCOLATE FLOWER
METHOD
INGREDIENTS
Temper the white chocolate ( see our online video for instruc-
475g (16.76oz) Callebaut W2 white
tions). Polish the moulds. You require two 70mm half spheres
chocolate 28%
and one 60mm half spheres per flower.
QS cool spray

EQUIPMENT
2 half sphere moulds 70mm CW2253
1 half sphere mould 60mm CW2252
large metal scraper
6L chocolate melting tank or baking paper
Fill the polished mould with the tempered white chocolate based
on the number of spheres you require. Scrape the top and sides
of the mould with a metal scraper. Tap the mould on the bench
surface to eliminate any air bubbles. Then turn the mould over
either over a melting tank or onto a piece of baking paper and
tap with the handle of the scraper. Use the metal scraper to
scrape the mould while it is still upside down and place face
down on baking paper. Set at room temperature for approximate-
ly 10 minutes.

Turn the mould over and scrape the top surface again
before placing in the fridge. Once set, remove the half spheres
from the mould and join the 70mm spheres together with choc-
olate and set. Join the 70mm sphere to the 60mm half sphere
with chocolate and set. Create strips of baking paper and using
a small knife, create individual petals by pressing down on the
paper. You will require approximately 50 to 60 petals per flower.
Before the chocolate sets, place into a tube or petal former and
set at room temperature. Only use the fridge to set your petals
if your room temperature is too hot.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2017 Savour Chocolate & Patisserie School. All rights reserved.
 METHOD

Once the petals have set, adhere to the chocolate sphere with
tempered white chocolate, using cool spray to
ensure it sets. Starting your petals in the centre and working
outwards. Once all the petals have been added prepare the
cocoa butter spray.

COLOUR
METHOD
INGREDIENTS
Melt the cocoa butter (A) and sieve in the white colouring.
100g (3.53oz) Callebaut Mycryo cocoa butter
Emulsify with a stick blender and cool to 31°C. Melt the cocoa
(A)
butter (B) and sieve in the yellow colouring. Emulsify with a stick
3g (0.11oz) oil soluble titanium white colour
blender and cool to 31°C.
100g (3.53oz) Callebaut Mycryo cocoa butter
(B)
Once cool, spray the surface of the flower firstly with the white
3g (0.11oz) yellow oil soluble colour
cocoa butter followed by the yellow.
EQUIPMENT

stick blender
spray gun

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2017 Savour Chocolate & Patisserie School. All rights reserved.