Ingredients
390 g good-quality white chocolate
110 g liquid glucose
35 g caster (superfine) sugar
35 g water
25 g grapeseed oil
Method
- 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.
- 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.
- Press the mixture into a neat flat square on a lined baking tray and cover in plastic wrap. Leave at room temperature to cool.
- 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.
- 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.
- Gently pull the outer layers away from the inner layers and give them a slight curve at the top.