Recipe courtesy of Jacques Torres
Recipe courtesy of Jacques Torres
Show:
Food Network Specials
Episode:
Amazing Cakes with Jacques Torres
Chocolate Flowers/Ribbon Decoration
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- Level: Advanced
- Total: 45 min
- Prep: 45 min
- Level: Advanced
- Total: 45 min
- Prep: 45 min
Ingredients
Directions
- Note: 1 pound of chocolate plastic will decorate 2 to 3 cakes, depending on what you make and the size
- To make roses: Dust the work surface with sifted cocoa powder. If necessary, use a rolling pin to give the chocolate plastic a few quick raps to make it pliable. Roll out the chocolate plastic until it is 1/16-inch thin. Use a 2-inch round cutter to cut circles from the chocolate plastic. Use your fingers to make a small chocolate football shape. This will be the center of the rose. Press the first circle into the 1 end of the football. Use your fingers to shape the top of the circle into a petal. Continue to create more petals and wrap them around the base. Let your eye guide you to make the size of flower that will fit your presentation.
- To make ribbon: Dust the work surface with sifted cocoa powder. If necessary, use a rolling pin to give the chocolate plastic a few quick raps to make it pliable. Roll out the chocolate plastic until it is 1/16-inch thin. Use a sharp paring knife to cut long strips. Use your fingers to bunch the strip into a ribbon. Wrap this around the cake.
- *Tip: You can also use the pasta machine to roll out the chocolate ribbon.
- To make chocolate cigarettes: Use any size rectangle of chocolate ribbon. Just roll it up tightly from one of the long ends.
- Use a large piece of thinly rolled chocolate plastic to cover an entire cake. Finish with a light dusting of cocoa powder or powdered sugar.
