Kaysie's Chocolate Covered Strawberry Roses

February 08, 2017 4 Comments

Kaysie's Chocolate Covered Strawberry Roses

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. 

Chocolate Covered Strawberry Roses with Kaysie Lackey

Ingredients:

  • 12 large strawberries
  • 24 ounces semi-sweet or dark chocolate chips
  • 1 pound white modeling chocolate
  • 2 egg whites

Supplies:

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.

Chocolate Covered Strawberry Roses by Kaysie Lackey

Stir the chocolate constantly while it's melting until you get a silky smooth consistency with no remaining lumps. 

Chocolate Covered Strawberry Roses by Kaysie Lackey

One at a time, hold each strawberry by its skewer and dip it in the chocolate.

Chocolate Covered Strawberry Roses by Kaysie Lackey

After dipping, return the skewered strawberries to the floral foam and allow to cool completely.

Chocolate Covered Strawberry Roses by Kaysie Lackey

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.

Chocolate Covered Strawberry Roses by Kaysie Lackey

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. :)

Chocolate Covered Strawberry Roses by Kaysie Lackey

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.

Chocolate Covered Strawberry Roses using Sugar Shapers

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.

Chocolate Covered Strawberry Roses by Kaysie Lackey

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.

Chocolate Covered Strawberry Roses

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.

Chocolate Covered Strawberry Roses with Kaysie Lackey

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.

Chocolate Covered Strawberry Roses with Kaysie Lackey

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!)

Chocolate Covered Strawberry Roses with Kaysie Lackey

Chocolate Covered Strawberry Roses with Kaysie Lackey





4 Responses

Teneta Robertson
Teneta Robertson

February 13, 2017

Sorry for the left out word. Is there something else that you can use instead of egg whites?

Teneta Robertson
Teneta Robertson

February 13, 2017

Can the egg whites be harmful to eat? Why use egg whites? Is something else that you can use instead of egg whites?

Mori Velezamazing
Mori Velezamazing

February 08, 2017

amazing work
Beryl
Beryl

February 08, 2017

Beautiful :)

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