This folded modeling chocolate flower is an adaptation of a Japanese ribbon folding technique that in English is referred to as Tsumami Kanzashi. You can also create this effect with fondant however modeling chocolate is more ideal because it tastes so good and can be rolled so thinly. These fine edible flowers make pretty decorations for cakes, cookies, or cupcakes.

VIDEO: Modeling Chocolate Kanzashi Flowers

Step-by-Step Instructions

PART 1
Forming the Flower Petals

1. Begin with sheets of rolled modeling chocolate.

2. Cut the modeling chocolate into squares using a square cookie cutter. In this case, I cut three different sized squares to make three different sized flowers.

3. Fold each square in half diagonally. Seal the two sides together to make a triangle but avoid creasing the edge. Allow that part to remain puffy. Complete this step on all of the squares before moving on to the next step.

4. Fold the two longer points inwards to meet the shorter point. This will create a rounded petal shape. Press down on the edges to seal them.

Sample the book
Cake Decorating with Modeling Chocolate

5. With a small knife, trim the excess off each side of the petal. Then slide them together to make bloomed flower configurations.

6. Prepare some white circles of modeling chocolate to act as the flower backings. The white circles should be smaller than the flowers themselves so that they don’t show in the end.

PART 2 – Flower Assembly

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