Chocolate Roses in time for the Rose Bowl

Ingredients :

* 10 ounces of chocolate (chopped chunks or chips or white chocolate)
* 1/3 cup light corn syrup



1. Melt the chocolate in a microwave for 1 minute. Stir. Return to the microwave for 30 seconds at a time and stir until smooth and melted.

2. Add the corn syrup and blend.

3. Pour the mixture onto a sheet of waxed paper .

4. Roll or flatten the chocolate until it's about 1/2 inch thick.

5. Cover loosely with waxed paper and let it stiffen. The chocolate will become very pliable if you wait from 3 three hours to over night.


Making a Chocolate Rose:

1. Roll out 10 marble-sized balls .

2. Place the balls on a waxed paper sheet, about 1 inch apart.

3. Place another waxed paper sheet on top. Using the backside of a tablespoon, Press each marble into a flat disk about the size of a quarter .

4.Remove 1 disk and curl it into a triangular shape.

5. Wrap another disk around the opening of the first disk and athird disk at the back of the first disk.

You have created a the rose bud. Continuing to add disks which will make it look like you have added more petals. Continue to layer them to create a rose in bloom.

Roses will harden after a few days and can be saved by storing in a cool, dry place.