You might have seen the video going around Facebook of Kaysie Lackey's gorgeous Chocolate Covered Strawberry Roses.
It was such a hit, we thought we'd give you all a little look at how Kaysie made them, just in time for Valentine's Day. Because we love you.
The prep for this is real simple- put your semi-sweet or dark chocolate in a double boiler and drive one skewer into the top of each strawberry. The skewers will be the stems of your roses. Use a block of floral foam to hold your roses upright. This becomes important once you dip them in the melted chocolate.
Stir the chocolate constantly while it's melting until you get a silky smooth consistency with no remaining lumps.
One at a time, hold each strawberry by its skewer and dip it in the chocolate.
After dipping, return the skewered strawberries to the floral foam and allow to cool completely.
While your strawberries are cooling, roll out the white modeling chocolate to about 1/8" thick (If you're using a pasta machine, set it to 6). You're going to use the 4 cutters from your rose cutter set that best fit the size of your strawberries. These will be your petals.
Find the one size that best fits your strawberry- this will be your second layer. Go one size larger for your first layer and third layers, another size up for your 4th layer, and two sizes up from that for your 5th layer.
The number of petals you need corresponds to the layer you're on. For example, you'll need 1 petal for your first layer, 2 petals for your 2nd layer, and so on. If you don't feel like mathing, you can always cut them as you go along. :)
Once the chocolate on your strawberries is completely cool, you can start wrapping the petals around the strawberry. Start by smoothing some modeling chocolate around the strawberry so that no dark chocolate will be visible between the rose petals.
Remember to warm each piece of modeling chocolate you use in your hands before wrapping it so it doesn't crack or break.
Your first petal will be oriented sideways (with the point to one side and a long rounded side facing up. Tool the top edge with your pointed tip Sugar Shaper to give it some shape. Then, wet your strawberry with egg white, line up the point of the petal with the side of your strawberry's cone and start wrapping. Keep the top of the petal tight for a closed spiral.
For all the remaining petals, the point will face downward. Use your Sugar Shaper to tool the top (wide end) of each petal.
For your next layer, paint a stripe of egg white on one long side of one petal and tuck that side under the preceding layer. Place the 2nd petal opposite the first and wrap in the same direction as your first layer, keeping the petals still fairly tight. Tack the petals in place with egg white.
Use your Sugar Shaper to open up the petals a little if you wish, and use the side of the shaper to curl back the edges slightly.
Repeat for your third layer, arranging the petals equally in thirds around the strawberry.
For your 4th layer, use the back of a soup spoon to give the petal a rounded shape, curling back the top edge as desired. Let these petals set for 10 minutes so they'll hold their shape. Paint egg white on one side of each petal and attach to your rose at equal distances. Do not tack down the other side of these petals with egg white.
Let dry until the petals are firm and the eg white is set. Do mostly the same thing with your last layer, but curl the petals back even more- curl both sides, but curl one at least twice as much as the other.
Don't worry if all your petals aren't exactly uniform. Roses are organic objects and their individual uniqueness will add to the realism.
Lastly, brush some pink petal dust along the edges of the petals. Don't go overboard with the dust- you want a soft blush of color.
That's the end! You now have a dozen long-stemmed Chocolate Covered Strawberry Roses for the one you love. (Or maybe just for yourself!)
Your success is our treat.™
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