PLASTIC CHOCOLATE

FLOWERS
 RECIPE BY

ANTONIO BACHOUR

Antonio Bachour's plastic chocolate flowers are a simple and pretty way to decorate
your desserts.

BEGINNER


15 MINS + 6 hours to set

CHOCOLATE FLOWERS

N/A

PLASTIC CHOCOLATE FLOWERS

INGREDIENTS METHOD

250g (8.82oz) Callebaut W2 White Chocolate Place the white chocolate (A) and cocoa butter into a Ro-
28% (A) bot-Coupe and grind to a paste. Add the glucose and grind
50g (1.76oz) Callebaut Mycryo Cocoa Butter again. Add the water and white titanium powder then mix
75g (2.65oz) liquid glucose together to a smooth chocolate plastic. Remove the mixture
25g (0.88oz) water from the Robot-Coupe and cover in plastic wrap. Place it in
QS white titanium oil based powder the fridge for at least 6 hours.
QS icing (confectioners') sugar
QS corn starch Mix the corn starch and icing sugar together in a bowl. Dust
the table and the plastic chocolate with the mix of corn
EQUIPMENT starch and icing sugar. Roll it out using a rolling pin then cut
out shapes of different sizes using the flower cutters.
Robot-Coupe
rolling pin
flower cutters

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

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

50g (1.76oz) Callebaut W2 White Chocolate Temper the chocolate ( see our online video for instruc-
28%  tions). Add some of the yellow colouring to the melted
QS yellow oil based colour chocolate and mix it through. Once it’s combined add some
QS orange oil based colour of the orange colouring until you have achieved the desired
colour. Pour the melted chocolate into a paper piping bag
EQUIPMENT ( see our online video for instructions). Pipe the choco-
late onto the centre of each flower.
paper piping bag 

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

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