Instructions

1. Melt the chocolate over a double boiler until smooth. Stir in corn syrup at a rate of 1/2 cup for every pound of melting candy. Mix well. Pour mixture onto wax paper and cool at room temperature for about two hours. Wrap the chocolate in plastic wrap and allow to harden overnight. Use colored melting candy, if desired, or knead candy food coloring into white chocolate melting candy after it has hardened overnight. Knead well before using.

2. Roll a small piece of the modeling chocolate into a ball. A 3/4-inch diameter ball works well for a standard-size rose. Work the ball into a taper to make the height approximately twice the starting diameter of the ball.

3. Roll out several ball shapes from the modeling chocolate for the flower petals. The total number depends on if you want a large rose blossom or a rose bud, which requires fewer petals. The balls should be about half the size of the ball you started with before tapering the tip for the flower base. If you used a 3/4-inch diameter ball, the petal balls should be about 3/8 inch in diameter.

4. Flatten the petal balls into spoon-shaped petals with edges that curve downward slightly. The base of the petal should be thicker than the petal tips. Lay a petal on a fondant foam pad. Roll a fondant ball tool along the edge of the petal tips to add a slight wave to the petals.

5. Wrap the petals around the cone-shaped modeling chocolate base to form the flower. Press the base end of the petals firmly onto the cone to hold them in place. Each petal should be directly opposite of the previous petal. Use about three petals to make a tight rose bud. Use up to 10 petals for a larger rose blossom. The petals should be positioned progressively lower on the base and fan outward slightly as you build up the layers.

6. Cut a piece of florist's wire to about twice the desired length for the flower stems. Fold the wire in half and twist to make a single stem. Wrap the wire with florist's tape, leaving the top 1 to 1 1/2 inches exposed, depending on the flower size.

7. Roll a piece of green modeling chocolate to about 1/8-inch thick. Cut out a star shape from the green chocolate. Push the green star down onto the exposed wire end, sliding it down to just above the beginning of the florist's tape.

8. Push the wire into the bottom center of the finished flower until the base of the flower touches the green star.

9. Close the points of the star around the flower base. Press and seal the green points and flower base to form the flower calyx. Repeat this process to make as many flowers as desired for the bouquet.

10. Gather the flower stems together to form a bouquet. Wrap them together with florist's tape. Cover the tape with a piece of decorative ribbon if the stems will be on display. Place the bouquet in a vase, if desired.