300 g white cooking chocolate
100 g liquid glucose
100 g icing sugar sifted
2 tbsp warm water
50 g white cooking chocolate extra, melted
- Melt white chocolate in a bowl over a pot of lightly simmering water. Ensure no water comes into contact with the bowl as this will seize the chocolate. When completely melted, remove chocolate from the heat. Combine liquid glucose with warm water and icing sugar, mix well. Add to melted chocolate, mix until combined and chocolate batter begins to pull away from the sides.
- Line a baking tray with cling wrap. Scrape mixture onto the cling wrap and enclose. Refrigerate for 1 hour to harden. Remove from refrigerator at least 10 minutes before using, so it can soften slightly.
- Take a small portion of chocolate fondant and roll out thinly on a bench dusted with icing sugar. Using a petal-shaped cutter, cut out four petal shapes. Mould petals with your fingers, pinching the edges to give a more lifelike form. Be sure to work quickly so the chocolate does not melt. Using a dab of melted chocolate to join the petals together to form the inside petals of the rose.
- Cut five more petals and secure them around the rose using melted chocolate. Make any final adjustments to the shape of the rose and the position of the petals before the chocolate sets.