White Valentine's Day: Chocolate rose bouquet(bai se qing ren jie qiao ke li mei gui hua shu )

White Valentine's Day: Chocolate rose bouquet

Introduction:

"Because" White Valentine's Day "originated in Europe, so Europeans have a certain history of" White Valentine's Day "and have formed quite mature customs. According to legend, on February 14, boys gave girls gifts (usually roses and chocolates). After a month's consideration and investigation, on March 14, if a girl gives a boy a gift (usually hand-made cookies), it means that the girl recognizes the boy and can fall in love. Therefore, March 14 is also known as white valentine's day. Compared with the enthusiasm of February 14, the story of March 14 shows that it is a sweet day to meet. 11 roses represent love for you all your life

Production steps:

Step 1: get the ingredients ready.

Step 2: melt the chocolate in water.

Step 3: put the water and sugar in the container, heat and stir until completely melted. Do not boil the water.

Step 4: continue to add maltose, stir until completely melted, do not boil the water, otherwise the color of the formula will turn yellow.

Step 5: add the cooled sugar water into the melted chocolate, and the temperature of both should be maintained at about 23 ℃.

Step 6: stir well, put the box or wrap it with plastic wrap, and use it the next day.

Step 7: take it out and knead it well. If you touch your hands, you can pat some starch.

Step 8: divide the chocolate ointment into small pieces.

Step 9: press into the shape of petals, thin above and slightly thick below.

Step 10: take a bamboo stick, roll up the first petal and pinch it tightly.

Step 11: cross all the petals, pinch the bottom tightly, one of the top 7, 8 petals, you can also use more.

Step 12: take a piece of Matcha chocolate ointment and roll it flat. Mold the calyx with the calyx.

Step 13: stick calyx on the bottom of the rose and pinch the bottom tightly.

Step 14: prepare the packaging materials.

Step 15: fold two pieces of wrapping paper in half and cut them into small squares.

Step 16: take two squares and overlap them.

Step 17: fold into a triangle, the upper corner should be placed in the lower gap.

Step 18: wrap it under the rose and fix it with adhesive tape.

Step 19: use adhesive tape to connect the bamboo stick with the flower pole.

Step 20: put the roses one by one in your hand and set the shape. 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.

Step 21: fold the remaining three pieces of wrapping paper from the middle into a rectangle, take two pieces of wrapping paper around the bouquet to form a circle, and fix them with a ribbon.

Step 22: take the third two-thirds of the lower sheet and circle around it. Tie it with a ribbon.

Step 23: staple the feather around the wrapping paper with stapler.

Step 24: tie the ribbon to decorate the bouquet.

Materials required:

Chocolate: 300g

Water: 45g

Corn starch: right amount

Matcha chocolate ointment: appropriate amount (same as above)

Sugar: 25g

Maltose: 100g

Note: the temperature should be controlled well during the production. If the temperature is too high, the oil will come out easily. If the temperature is too low, there will be particles. When the temperature is too high, just keep stirring or pour out the oil directly. If the temperature is too low, the particles will be heated and stirred evenly again. If it is easy to dry and break during the operation, it can be solved by adding an appropriate amount of maltose.

Production difficulty: Advanced

Craft: Skills

Production time: one day

Taste: sweet

Chinese PinYin : Bai Se Qing Ren Jie Qiao Ke Li Mei Gui Hua Shu