Dark Chocolate Fondant Rose Tutorial

Look Mom--no cutters! Yes, this is a large rose made entirely without cutters. I have to thank Susan, one of my students, for prompting me to show this version in class. Easy enough for beginners, the completed rose is quite large and can be used as a single flower on a cupcake, as part of a spray on a cake, or used to decorate a pastry platter.

The fondant used in creating the rose is Dark Chocolate Massa Grischuna from Albert Ulster. No water or gum glue is necessary as the fondant sticks to itself like chocolate modeling clay. The fondant tastes delicious-- a little like a tootsie roll.
The total weight of the massa is approximately 82 grams. To make the rose base, remove approximately 19 grams of dark chocolate fondant and roll into a ball.

Cup the ball in your left palm and using two fingers on your right hand, roll the ball in your palm while applying pressure on one side of the ball until it resembles a teardrop or cone shape as in the above photo.
Petals: make 9 balls approximately 7 grams each for the chocolate rose petals. Keep the fondant covered with plastic wrap as you work to prevent the fondant from drying out.
Forming petals: Take a chocolate ball in your left hand and using two fingers on your right hand, roll the ball in your palm, while applying pressure to one end of the ball until it resembles a teardrop or cone shape. Now flatten the wide end of the petal with your fingers. Pick up the petal between your thumb and pointer finger, and press the wide edge of the petal as thin as possible. The thinned wide end is the top of the petal and the tapered end is the bottom of the petal.