Chocolate Kanzashi Flowers PART 1

Folded Kanzashi Flowers Tutorial
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

Folded Kanzashi Flowers Tutorial

PART 1
Forming the Flower Petals

Folded Kanzashi Flowers Tutorial

1. Begin with sheets of rolled modeling chocolate.

Folded Kanzashi Flowers Tutorial
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.

Folded Kanzashi Flowers Tutorial
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.

Folded Kanzashi Flowers Tutorial
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.

Folded Kanzashi Flowers Tutorial

Sample the book
Cake Decorating with Modeling Chocolate
Cake Decorating with Modeling Chocolate

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

Folded Kanzashi Flowers Tutorial
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.

Folded Kanzashi Flowers Tutorial

Folded Kanzashi Flowers Tutorial

Continue Reading

PART 2 – Flower Assembly

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