CHOCOLATE

FLOWERS
 RECIPE BY

KIRSTEN TIBBALLS
In this step-by-step class you will learn how to create a gorgeous flower showpiece.
Kirsten takes you through how to colour chocolate, make modelling chocolate, techniques
for creating flowers including flower centres, petals, stems and soil and the assembly of
the showpiece.

INTERMEDIATE


FLOWER CENTER

FLOWER STEMS

50 MINS

CHOCOLATE SOIL
MAKES 3

MODELLING CHOCOLATE
METHOD
INGREDIENTS
Place the white chocolate, cocoa butter, yellow colour and
475g (16.76oz) Callebaut W2 white
glucose into a food processor and combine it till it reaches a
chocolate 28%
smooth consistency. Add the water and continue to mix
120g (4.23oz) Callebaut Mycryo cocoa butter
until completely combined. Scrape the mixture onto a piece of
160g (5.64oz) liquid glucose
plastic wrap, then wrap and set aside for 24 hours.
45g (1.59oz) water (A)
4g (0.14oz) red oil soluble colour
Once the chocolate has set, take small amounts and knead
25g (0.88oz) cornflour
until you have a smooth and pliable consistency. Combine
25g (0.88oz) icing (superfine) sugar
the cornflour and icing sugar. Dust the bench surface with the
QS water (B)
mixture and place the modelling chocolate on top. Lightly dust
the chocolate and roll out to approximately 2mm thickness. Cut
EQUIPMENT
sunflowers of each size, ensuring to dip the plunger cutter in
the cornflour before cutting each flower. Starting with the largest
food processor
sunflower, place a small amount of water in the centre of each
plunger cutter
cutout and then place the
medium sun flower on top. Repeat the same process with the
small flower. Let the flowers set for 24 hours.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

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

Place the white chocolate callets into the food processor and
QS Callebaut W2 white chocolate 28%
add in the desired amount of green colour and mix until you
QS green oil soluble colour
achieve a smooth paste. Take small amounts of
the paste and roll into different length stems and spikes with a
EQUIPMENT firm plastic sheet. Allow to set.
food processor

FLOWER CENTRE
METHOD
INGREDIENTS

Temper the white chocolate ( see our online video for instruc-
QS Callebaut W2 white chocolate 28%
tions) and sieve in the red oil soluble colour. Mix and add addi-
QS red oil soluble colour
tional colour until you have achieved the desired red colour. Pipe
the prepared tempered chocolate into the centre of the flower.
EQUIPMENT

food processor

ASSEMBLY
METHOD
INGREDIENTS
To assemble the flowers, create a dark chocolate round block
QS Callebaut 811NV dark couverture 53.8%
and melted holes into the base to secure the stems. Temper
QS cool spray
some dark couverture ( see our online video for instructions)r
QS Callebaut cocoa nibs
piping cones also following our video
QS Callebaut cocoa powder
instructions. Pipe a small amount of dark couverture into the
EQUIPMENT prepared base and place in the green stems using cool spray
to set the dark couverture, if necessary. Once the green stems
food processor are secured, fill a piping cone with the dark couverture and pipe
onto the top of the stem.

Place a flower onto the prepared stem and set it with cool
spray. Once your display is complete, you can create a soil with
a combination of crushed cocoa nibs, cocoa powder and cocoa
nibs. Place the prepared soil around the flower base.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

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