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390 g good-quality white chocolate
110 g liquid glucose
35 g caster (superfine) sugar
35 g water
25 g grapeseed oil

  1. Place the white chocolate in a plastic bowl and melt it in the microwave, 30 seconds at a time, to approximately 50°C, stirring in between each addition of heat. Transfer the melted chocolate to a food processor.
  2. In a saucepan, bring the glucose, sugar, water, and oil to the boil. Pour the boiling mixture over the chocolate and combine in the food processor.
  3. Press the mixture into a neat flat square on a lined baking tray and cover in plastic wrap. Leave at room temperature to cool.
  4. Once cooled, roll individual balls of the chocolate modelling paste to approximately 2 cm in diameter. Press each chocolate ball out flat using a plastic scraper to create a petal.
  5. Pick up the first petal and roll it to create the centre. Insert the second petal into the first and continue to bend them around each other, adding a little bit of water at the base of each petal. Continue to add more petals. Firmly press the bottom of the rose to tighten the petals.
  6. Gently pull the outer layers away from the inner layers and give them a slight curve at the top.

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