Creating Chocolate Flowers For A Wedding: A Step-By-Step Guide

Chocolate flowers are a beautiful addition to any wedding cake. They are reasonably easy to make and can be created in various sizes, from mini flowers for cupcakes to large flowers for a cake topper. You can use different types of chocolate, such as tempered white chocolate tinted with candy colouring or cocoa butter, or candy melts. You can also add colour and shine to your flowers with gold foil, gold paper, or cellophane. Chocolate flowers can be made well in advance and stored in the fridge until needed.

Chocolate flower tools and equipment

To make chocolate flowers, you will need a range of tools and equipment, some of which you may already have at home. Here is a list of the essential items you will need to create beautiful and professional-looking chocolate flowers for a wedding:

• Chocolate: When it comes to choosing the right chocolate for your flowers, you can opt for tempered chocolate or candy melts. White chocolate is a popular choice and can be tinted with candy colouring or cocoa butter to create different shades. Alternatively, you can use compound chocolate, but it may not give you the same taste and shine as real chocolate.
• Moulds: To create the petals for your flowers, you will need petal moulds. These can be made of silicone or polycarbonate, and you can purchase them online or at specialty baking stores. The size and shape of the moulds will depend on the type of flower you want to create.
• Baking Equipment: You will also need some basic baking equipment, such as a food processor, a piping bag, and various heatproof bowls for melting your chocolate.
• Measuring Tools: Precision is important in chocolate-making, so you will need measuring tools like scales and measuring cups/spoons to ensure you get the right proportions for your chocolate mixture.
• Spatulas and Scrapers: A small icing spatula will come in handy when spreading melted chocolate into your moulds. A bench scraper will help you remove excess chocolate from the moulds and create a smooth, flat surface.
• Cutting Tools: A sharp knife or scissors will be useful for cutting your acetate to the correct size and shaping your chocolate tendrils.
• Temperature Control: Maintaining the correct temperature is crucial when working with chocolate. An EZ Temper Machine can help you temper your chocolate quickly and easily. Additionally, a Waring Chocolate Warmer will keep your tempered chocolate at the right temperature, allowing you to work with it for longer.
• Coloring Agents: If you want to add colour to your chocolate flowers, you can use coloured cocoa butter or candy melts. These come in various shades and can be purchased online or at specialty baking stores.
• Other Tools: Other useful tools include a kitchen torch, cold spray, an airbrush, and a microwave (for melting chocolate and cocoa butter).

With these tools and equipment, you'll be well on your way to creating stunning chocolate flowers for a wedding. Remember to plan ahead, as some equipment may need to be purchased online, and always do a test to ensure your chocolate is properly tempered before beginning your project.

Chocolate flower ingredients

The ingredients you will need to make chocolate flowers will vary depending on the type of flower you want to make, and the tools you have available.

For a simple chocolate flower, you will need:

• Buttercream icing
• A small amount of extra buttercream
• Chocolate or candy melts
• Sixlets
• A small icing spatula
• Piping bag
• Parchment paper
• Small bowls or round plastic containers
• Black marker
• Scissors
• Tape

If you want to make a more complex chocolate flower, you will need:

• White chocolate couverture
• Coloured cocoa butter
• Tempered cocoa butter paste
• Acetate
• A piping bag
• A food processor
• A kitchen torch
• A cold spray
• An airbrush

You can also use tools such as an EZ Temper Machine and a Waring Chocolate Warmer to help with tempering your chocolate.

How to make the flower petals

Chocolate flowers are a beautiful addition to any wedding cake and can be made in advance. They are reasonably easy to make and are a great way to showcase your artistic skills. Here is a detailed, step-by-step guide on how to make the flower petals for a chocolate flower wedding cake topper.

Materials:

• Chocolate (white, dark, or milk)
• Petal mould
• Acetate
• Piping bag
• Bench scraper
• Fridge
• Microwave
• Cornflour/cornstarch
• Rolling pin
• Modelling tools/clay sculpting tools
• Skewer
• Cold spray
• Baking paper/parchment paper
• Black marker
• Scissors
• Tape

Method:

Step 1: Prepare Your Chocolate

• Ensure your chocolate is tempered. You can test this by doing a crystallisation test.
• If you are using modelling chocolate, you can thin it out using a rolling pin.
• Keep your hands and equipment dusted with cornflour/cornstarch to prevent the chocolate from sticking.

Step 2: Cut Your Acetate

Cut your acetate to be slightly bigger than your petal mould.

Step 3: Fill the Petal Mould

• Fill your piping bag with tempered chocolate and tie the opening.
• Using the pinch and release method, fill the petal cavities with chocolate.
• Place the acetate on top of the mould and press down to ensure the cavities are completely filled.
• Use a bench scraper to remove excess chocolate and create a flat surface.

Step 4: Set the Chocolate

Place the mould in the fridge to crystallise.

Step 5: Demould the Petals

Turn the mould over and gently remove the petals to avoid breaking them.

Step 6: Assemble the Petals

• Melt the top of a half-sphere chocolate base with a spatula and kitchen torch.
• Dip the tip of a petal into the melted chocolate and lay it against the base.
• Use cold spray to set the petal in place.
• Repeat this process, arranging the petals at a slight angle to create movement and texture.

Alternate Method:

• Draw triangles on parchment paper in various sizes to serve as a guide for your petals.
• Cut out the templates, leaving a space around the outline.
• Melt your chocolate and spread it onto the triangle template, working from the tip to the base.
• Place the petal into a bowl or plastic container to give it shape and use tape to hold it in place while it dries.
• Once set, peel away the parchment paper and assemble the petals on a buttercream-iced cake, using buttercream to attach the layers.

With these methods, you can create beautiful and delicious chocolate flower petals to adorn your wedding cake. Feel free to experiment with colours, patterns, and different types of flowers to make your cake truly unique!

How to make the flower base

To make the flower base, you will need a piping bag, a 2" sphere mould, and a 1.5" sphere mould. You will also need tempered chocolate, which can be achieved with an EZ Temper Machine or a Waring Chocolate Warmer.

Begin by using the piping bag to fill your 2" sphere mould. You only need two halves, but you can make extras in case of breakage. Then, fill your 1.5" sphere mould to make two full spheres. These will be the centres of your chocolate flowers. Place the spheres into the fridge to set while you work on the rest of the flower.

If you don't have a chocolate tempering machine, you can use the traditional tempering method or temper your chocolate in the microwave. You can also use candy melts instead of tempered chocolate.

Assembling the chocolate flower

To assemble the chocolate flower, first, turn your petal mould over, opening side down, and gently pull the mould off the petals to avoid breaking them. Unmould your chocolate spheres.

Next, use a spatula and kitchen torch to melt the top of one of the half spheres. Place the second sphere on top and use 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 until you have a few layers.

You can pipe a little tempered chocolate in the centre of the flower and use an airbrush to add texture. Glue another sphere on top of the base at a 45-degree angle, using the spatula and kitchen torch again. Attach the tendrils to the back of the base with tempered chocolate and set with cold spray. Finally, attach the chocolate flower to the front of the sphere with melted chocolate and set with cold spray.

Frequently asked questions