Chocolate Flower Cake Topper
Chef Christophe Rull shows us some amazing chocolate techniques with this chocolate flower showpiece. Learn how to sculpt with tempered chocolate, assemble a chocolate flower and add color with cocoa butter. This chocolate flower makes an amazing topper for a wedding cake!
Servings 1 flower
Calories 2271kcal
Equipment
- Sphere Molds
- Petal Mold
- Acetate
- infrared thermometer
- Piping Bag
- Air Brush
- EZ Temper Machine (optional)
- Waring Chocolate Warmer (optional)
Ingredients
- 200 grams tempered white chocolate https://sugargeekshow.com/recipe/how-to-temper-chocolate-with-cocoa-butter/
- 200 grams white chocolate couverature
- 2 Tablespoons red cocoa butter
- 1 Tablespoon yellow cocoa butter
- 2 Tablespoons tempered cocoa butter paste optional, if you don't have the EZ temper then you will have to temper the colored cocoa butter and chocolate using either the microwave or traditional seeding method
Instructions
How to Make the Flower Petals
- Cut your acetate to be just a bit bigger than the petal mold.
- Fill your piping bag with some tempered chocolate and tie the opening to work clean.
- Use the pinch and release method to fill the petal cavities with white chocolate.
- Place the sheet of acetate on top of the mold and press to make sure your petals are completely filled.
- Use your bench scraper to press the the chocolate flat and remove the excess chocolate from the mold.
- Place the piping bag into the chocolate warmer to keep it at the proper temperature to use later.
- Set the mold in the fridge to crystalize.
How to Make the Flower Base
- Use your piping bag to fill your 2″ sphere mold (you only need 2 half) but you can make extras just in case.
- Fill your 1.5″ sphere mold to make two full spheres.
- Place the spheres into the fridge to set while you work on the tendrils.
Making the Chocolate Tendrils
- Start by adding your unmelted chocolate pieces into a food processor.
- Turn the food processor on and blend until the chocolate forms a ball. Do not over-mix it. Now it’s ready to sculpt.
- Use your hands and your cake board to roll out some long tendrils.
- Cut the end to the length you want it to be.
- Sharpen the tip and bend it into a nice artistic shape.
- The chocolate will set as it cools and be very strong.
Assembling the Chocolate Flower
- Turn your petal mold over (opening side down) and pull the mold off the petals so they don’t break.
- Unmold your spheres.
- Use your spatula and kitchen torch to melt the top of the half sphere just a bit.
- Place the second sphere on top and use the cold spray to set the sphere.
- Working quickly, dip the rounded tip of the flower petal into the tempered chocolate, lay the petal against the base of the chocolate sphere and use the cold spray to set it. Arrange the petals at a slight angle to create movement.
- Continue adding petals around until you have a few layers of petals.
- You can pipe a little tempered chocolate in the center of the flower and use the airbrush to add texture to the center of the flower.
- Glue another sphere on top of the 2″ base at a 45″ angle as we did before with the spatula and kitchen torch.
- Attach you tendrils to the back of the base with some more tempered chocolate and set with the cold spray.
- Attach the chocolate flower to the front of the sphere with melted chocolate and set with cold spray.
How to Color the Flower with Cocoa Butter
- Melt your colored cocoa butter in the microwave. Cool to 30ºC.
- Add your tempered cocoa butter paste at 29ºC to your melted colored cocoa butter.
- Add the melted cocoa butter to your airbrush and you can color the flower.
- Start with yellow and then add highlights with red.
Video
Nutrition
Calories: 2271kcal | Carbohydrates: 248g | Protein: 28g | Fat: 137g | Saturated Fat: 84g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 37g | Cholesterol: 84mg | Sodium: 363mg | Potassium: 1372mg | Fiber: 8g | Sugar: 236g | Vitamin A: 120IU | Vitamin C: 2mg | Calcium: 815mg | Iron: 3mg