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Chocolatier Rose

SKILL LEVEL: Skill Chocolatier

TAGS: Cups and Shells, Ganache, Tools

  • Your favorite truffle pop recipe (prepared)
  • 2 types of Chocolatier Candy Wafers: Milk, Dark or White (Aprox. 3oz to make 1)
  • Acetate Sheets or Wax Paper
  • Knife
  • Hair Dryer
  • Styrofoam Square
  • Chocolatier Melting Bowl
  • Spoon
  1. Download “petal” template and trace onto acetate sheet or wax paper. Cut out petal from acetate sheet or wax paper. Set aside.
  2. Melt wafers in microwave safe bowl according to package instructions. Let cool slightly. Dip truffle pop into melted wafers, shaking off excess. Use Styrofoam to hold your pop while decorating. Let set.
  3. With a spoon, spread a layer of melted candy wafer on top of the “petal” you created in step 1. Pick up the petal with spread wafer, clean the edges and let set slightly before carefully wrapping around your truffle pop. Pinch the top of the petal closed to mirror the center of a rose. Place in fridge until set, approx. 5-7 minutes.
  4. Remove from refrigerator. Carefully peel off acetate or wax paper.
  5. Warm knife with hair dryer and trim the overhang off the bottom of your rose.
  6. Repeat steps 3, 4 and 5 two more times for a total of three petals. (Tip: Always place the next petal halfway overlapping the previous.)
  7. For the rest of the petals, continue with steps 3 and 4 but start to angle your petals open and line up the bottom of the petal with the bottom of your pop so you won’t need to trim much anymore.
  8. If needed, remelt your remaining wafers and spread with your finger to smooth the bottom of your rose.
  9. Create as many roses as you want to make a bouquet for a special occasion!