Modeling Chocolate Rose

Create a beautiful rose with ChocoPan by Satin Ice modeling chocolate!

By Kim Simons
Cakes by Kim Simons

  • Silicone Mat
  • Plastic Clay Tool (for smoothing)
  • Corn Starch or Powdered Sugar
  • Toothpick
  • ChocoPan Modeling Chocolate


Step 1

Soften modeling chocolate (knead until smooth). Make a ball (approximately 1-inch in diameter) for the base of the rose. Make four 1/4-inch balls for the first set of petals. Make three 1/2-inch balls for the second set of petals. Make five 3/4-inch balls for the third set of petals.


Step 2

Pinch the 1/4-inch balls until flat, then pinch the edges to add texture.


Step 3

Take first petal, attach to 1-inch ball, and form a cone (this may require a little water).


Step 4

Take a flattened petal, curve it as shown, and roll the opposite edges with a toothpick.


Step 5

Flip petal over and press thumb into the center to shape it.


Step 6

Start adding petals one at a time, keeping the height a tiny bit higher than the center cone.
Overlap each petal with the petal next to it.


Step 7

Use smoothing tool to attach.


Step 8

Using your fingers, curl back the tips of the petal to give it more dimension.


Step 9

Repeat the process using the three 1/2-inch balls for the second set of petals and using the five 3/4-inch balls for the third set of petals. Continue until you have a rose the size you desire!


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