Since "White Valentine's Day" originated in Europe, Europeans have a certain history of celebrating "White Valentine's Day" and have formed a quite mature custom. Legend has it that on February 14, boys gave girls gifts (usually roses and chocolates). After a month of consideration and investigation, on March 14, if a girl gives a gift back to the boy (usually a handmade cookie), it means that the girl recognizes the boy and can date. Therefore, March 14 is also called White Valentine's Day. Compared with the enthusiasm of February 14, the story of March 14 shows that it is more of a sweet and meeting day.
11 roses represent-I only love you for the rest of my life!
Chocolate Rose Bouquet
Recipe Recommendations
- chocolate 300 grams
- water 45 grams
- corn starch appropriate amount
- sugar 25 grams
- maltose 100 grams
- sweetening
- skills
- a day
- senior
Steps for Chocolate Rose Bouquet
1
Prepare the ingredients.
2
The chocolate melts in the water.
3
Put water and sugar in a container and heat and stir until completely melted. Do not boil the water.
4
Continue to add the maltose and stir until it is completely melted. Do not boil the water, otherwise the color of the formula will turn yellow.
5
Add the cooled sugar water to the melted chocolate, and the temperature of both should be maintained at around 23 ° C.
6
Stir well, place in a crisper or wrap in plastic wrap, and use every other day.
7
Take it out and knead it evenly. If you touch your hands, you can pat some starch.
8
Divide the chocolate paste into evenly divided pieces.
9
Press it into the shape of petals, thin on the top and slightly thicker on the bottom.
10
Take a bamboo stick, roll up the first petal, and pinch tightly underneath.
11
Stick all the petals in a staggered manner, squeeze the bottom tightly, and one with 7 or 8 petals on top, or you can use more.
12
Take a piece of matcha chocolate paste and roll it flat, and use the calyx to mold the calyx to your teeth.
13
Stick the calyx to the bottom of the rose and pinch the bottom tightly.
14
Prepare packaging materials.
15
Take two pieces of packaging paper and fold them in four and cut them into small squares.
16
Take two squares and overlap them.
17
Fold it into a triangle, with the corners of the upper layer placed in the gaps of the lower layer.
18
Wrap it under the roses in a circle and tape it underneath.
19
Connect the bamboo stick and flower pole with tape.
20
Place the prepared roses one by one in your hand and shape them. If you don't want the flowers to be close to each other, you can add some flower arranging grass in the middle to fill the gap.
21
Fold the remaining three pieces of packaging paper in half from the middle into a rectangle, wrap two pieces around the bouquet into a circle, and tie them with a ribbon below.
22
Take the bottom two-thirds of the third sheet and wrap it around it with a ribbon.
23
Staple the feather around the wrapping paper with a stapler.
24
French tie the ribbon and decorate it on the bouquet.Chocolate Rose Bouquet Make Tips
The temperature should be controlled well during production. If the temperature is too high, oil will easily emerge, and if the temperature is too low, particles will emerge. When the temperature is too high, just keep stirring or directly pour the oil out. If the temperature is too low, particles can be generated. Re-heat and stir evenly. When it is found that it is easy to dry and break during operation, which can be solved by adding appropriate amount of maltose.