How to Easily Make Ferrero Rocher Chocolate Flowers Using a Silicone Mold

Do you love Ferrero Rocher chocolates as much as I do? Have you ever wanted to turn them into a delicious dessert? Well, you’re in luck, because today I’m going to show you how to easily make Ferrero Rocher chocolate flowers using a silicone mold. This is a super easy technique and you will get your beautiful chocolate flowers done in no time!

Ingredients/Tools

Ferrero Rocher chocolate
candy melts* OR good quality couverture chocolate chips/callets (I used Callebaut callets) that needs to be tempered
10 g (2 1/5 tsp) of cocoa butter (I used Mycryo) for every 1 kg of chocolate – only if you need to temper chocolate
oil-based food colouring – purple, red or colour of your choice
skewers
silicone flower mold – I used this 12-cavity flower silicone mold (affiliate link)

Note that in the past I used both Wilton candy melts and Merckens candy melts for cake pops and I found the Wilton ones were better. The Merckens coating is easier to work with and would dry a lot faster but then it cracked on many of my cake pops.

Directions

Tempering the Chocolate

Melt the chocolate until it reaches 42°C (107°F). You can use the microwave to melt it 5-10 seconds at a time, stirring it each time. Or you can melt it using a double boiler.

Allow the chocolate to cool at room temperature to 34°C (93°F) for dark chocolate or 33°C (91°F) for milk, white or coloured chocolate.

Then, add cocoa butter powder and mix it in until it reaches a temperature of 30°C (86°F).

Colour the chocolate using oil-based food colouring. The milk, white or coloured chocolate should have a temperature of 29°C (84°F) when you work with it. The dark chocolate should have a temperature of 31°C (88°F). If it cools off too much re-heat it in the microwave for a few seconds again.

If you’re using candy melts, you don’t need to worry about tempering.

Making Ferrero Rocher Chocolate Flowers Using the Silicone Mold Method

You can watch this video to see how I made them or read the instructions below.

Using the pointy end of a skewer, make a hole in the Ferrero Rocher chocolate. Don’t push it all the way through. If you hit a hazelnut in the middle, just wiggle the skewer a bit and it will move away.

Now, take the other end of the skewer and dip it into the melted chocolate. Then, insert this into the Ferrero Rocher chocolate ball.

Place these in a Ferrero Rocher chocolate box (the ones with individual cavities for each chocolate) or something similar, with the skewer pointing up, and allow the chocolate to harden.

Then, dip each Ferrero ball into the melted chocolate. Don’t swirl it around in the chocolate, just dip and get out. Gently tap it on the edge of the glass/bowl to remove the excess chocolate.

Because the top of the chocolate ball will be covered in more chocolate to make the flower shape, it doesn’t have to be perfectly round. So I placed the dipped chocolate ball on a piece of parchment paper, with the skewer pointing up. You can also place it on a styrofoam board if you have one, just as you would usually do with cake pops.

Allow the chocolate to harden on the Ferrero Rocher balls.

Place the silicone flower mold on a cutting board or a platter. This will allow you to transfer the mold with chocolate flowers (while the chocolate is still soft) to the fridge without making a mess or ruining your flowers.

Then, pour melted chocolate to fill 2/3 of each cavity of your silicone flower mold. Then, place one Ferrero Rocher chocolate ball in each cavity.

Place the mold in the refrigerator for 2-3 hours. Or if you’re in a rush, you can keep it in the freezer for 20 minutes.

Carefully release the Ferrero Rocher chocolate flowers from the silicone molds.

And voilà, beautifully looking chocolate flowers with a hazelnutty surprise in the middle! Soooo good!