Modelling chocolate peony tutorial

[@casaflorabakeshop]

Not boring to watch at all... it is very interesting to watch you and I'm learning a lot. Thank you for your videos..

[@joannjacquin4983]

So beautiful! A great tutorial!

[@mikecathy3875]

Well it’s fantastic ! What a detailed tutorial - learned so much 👍🏻 I hope you make more 👏🏻💐

[@moriahwenzel888]

How does this not have more views? Thank you!!

[@evelynlevy7623]

Great tutorial, thanks a lot. I’ll try it. Can you please tell me if you need to have a structure or use toothpicks to hold the figures shape using modeling chocolate?

[@lynetterogers6752]

Amazing

[@claudiasaucedo1591]

Thanks for this tutorial. I love peony’s. I made the flower, my stick went through the flower because it got so heavy & I didn’t let it set enough 😅. I pushed the rice krispy back down and added more pink dust to cover up lol. Now I’m concerned about putting that weight on top of the cake 🤔

[@alessiadellacroce8862]

What do you prefer, modelling chocolate or gum paste? Or sugar

[@robertharwood9787]

I prefer modelling chocolate because it’s so much faster. But for competition work or for things I’m making ahead of time noting beats a good gum paster wired flower. :)

[@blancarochaobando4634]

Con que lo pega es agua ?❤

[@robertharwood9787]

Yes, just water and the heat from your ands is enough.

[@tinydragon1589]

do you have steam to set the colors on your chocolate flower?

[@theclintonwatchdog5498]

Wow! Your work is gorgeous. You are my inspiration now! How far ahead can I create my flowers that I am planning for a wedding?

[@robertharwood9787]

They last for months and months. But if you want to eat them I generally don’t make them much more than a fortnight in advance. :) Just keep them in a loosely covered box. If you want them to stay flexible keep them in the in a sealed box for up to a week.

[@theclintonwatchdog5498]

@@robertharwood9787 Thank you for your reply. I'm really looking forward to working on this. Again, your work is fascinating!

[@blancarochaobando4634]

Bello trabajo solo no se cuantas lleva cada peonia estoy viendolo solo no se ingles😢 gracias,gracias❤❤❤❤

[@daylinmcqueen3367]

What brand powdered die do you use or recommend ??

[@robertharwood9787]

I mostly use Barco, but any edible petal dusts will do. :)

[@prithasharadi8201]

It’s a fantastic work ! Can i use water color instead if dust color ? And can I make them and store them in the fridge ? Or it has to done just before decorating the cake ?

[@robertharwood9787]

Pritha Sharadi It’s better with dry colour, water will be repelled by the surface too much to give an even colour and may make the petals floppy. You can colour with 80% or higher alcohol and colour but dry is best. The completed flowers are stable at room temp even on warm days. They do not need to go in the fridge, you can make them and keep them in a cardboard box for a few weeks. They will dry out but are really stable and stay delicious. They’re fine in a fridge and will last a month or more in a sealed container in a fridge, but I have never refrigerated them even in summer. I just make them up to a week before and keep them in a box for use later. Although it’s usually right before hand :)

[@prithasharadi8201]

Thanks a zillion !!!

[@blancarochaobando4634]

❤❤❤

[@blancarochaobando4634]

De costa rica gracias

[@natjim6696]

If you do cake with this kind of chocolate paste , the cake might be cost a lot, right? Isn't it more reasonable to make your own chocolate paste?

[@robertharwood9787]

Nat Jim It depends, it works out to about $4 per flower in cost of raw materials if you use a ready made modelling chocolate. I usually use my own home made stuff because I can make loads of it very cheaply, but it’s nice to experiment with commercial products occasionally. And if I’m in a hurry and only need a few big flowers it’s not much more of an expense to buy commercial product. The time saved by working in chocolate paste vs fondant makes up for the slight difference in price between chocolate and gum paste. :)