I have made Chocolate Roses before.  I am certain I used chocolate.. But then I decided to use candy melts since in most cases the rose is not likely to be eaten (and it costs less for practicing).  I do need to keep a log (lesson 1) as I just grabbed a recipe from the Internet and just wasted a lot of candy melts.  I ended up buying some Mercken’s white chips but have not used it yet to compliment my large supply of red, white, light cocoa, and dark choc Wilton’s candy melts.  I want to use real choc. and white chocolate as I perfect this skill of roses. 

Edited to add:  I turned to the Cake Bible recipe and had no issues using the candy melts (Lesson 2:  Look in RLB book first) 

Meanwhile, here is a photo array of what I have done.  It is funny to see my first attempt (certainly posted here somewhere), an attempt some months ago (appears to be best) and the most recent (red).

And here is the second of what I did this weekend.

Wow is only what i can say! Wonderful work CRenee

Those look great- any tips (aside from look in TCB first) for those of us who haven’t yet practiced as much as you have?

I love your chocolate roses!  The cluster looks divine.  Glad to hear Rose’s recipe worked well for you!  I’ve had some troubles with it but found Dede Wilson’s to work ok for me so I’ll throw that out there in case anyone else needs the suggestion!

Why Thank you Julie,  I still think I have a ways to go…and I definitely want to do other flowers. 

1.  I do not have rose cutters so I used piping tips (and a small round cutter) for the sizes.  I also know that you may use a single medium size for all of the petals.
2.  Rose says to roll between sheets of plastic wrap.  I find that that after the first use of this plastic or even on the first that it puts wrinkle impressions on the chocolate.  So this weekend I used my Fondant Rolling mat (folding it over to put the chocolate). 
3.  I think TCB says rest 6 or more hours—more is better.  So if you want to go ar far as porcelanize (in TCB), you must think a week ahead. 
4.  I wear gloves - let chocoate rest if/as it gets too soft.  I used a little cocoa when the dark roses became a little too soft. 
5.  I purchased some noodles (foam) cut up and use to rest the completed rose on. 
6.  a mixture of fondant and gumpaste is easier but not as tasty. 
7.  I have some Guittart Vanilla A’peels (Off white) I think I like better than Wilton candy melts.  (I have not photographed the white ones, may do that later). 
8.  Plan for airtight containers to store if you are making a lot.

Thank you Sherrie.  I have two of Dede Wilson’s books…I will check to see if it is either of those.

Simply gorgeous!

The recipe I use from Dede is in The Wedding Cake Book.  I should add another tip:  I sometimes put a container of silica gel in with the roses to help dry faster.  Especially helpful in humid times of the year!

They look beautiful CRenee. What a huge leap from the 1st photo to the 2nd and 3rd. Absolutely stunning work!

Jenn - 21 January 2013 06:22 PM

They look beautiful CRenee. What a huge leap from the 1st photo to the 2nd and 3rd. Absolutely stunning work!

Thank you Jenn!  All of you are so kind.  Photogaphy is so useful.

Your roses are really beautiful. Thank you for all the tps.

Amazingly beautiful!!!!  And so cute on their pink foamy props!

@Flour Girl - @Anne Thank you! 
@Anne, the pink foamy props is a noodle I purchased from the dollar store and slice to price a spongy place to hold these items while drying. 
@Sherrie - I decided try Dede Wilson’s and found the resulting mixture was too oily and wet.  I kneaded my way through this and suspected I would like the end result better.  And I do.  However, I think I would prefer something in between as it still more moist and sticks to the mat.  I am getting through this by rolling it between parchment paper.

Hi CRenee, It is a bit of a challenge to find the right recipe, especially if you are using real chocolate!  I think I used cornstarch to help absorb some of the excess oils—I usually use candy melts as I can use the same recipe and normally they aren’t decorations that are eaten, plus they are usually less expensive than chocolate.  If you find a good common ground for a recipe, do share the source!

Thank you Sherrie.  I had not considered cornstarch.  I was thinking of using just slight less corn syrup that what Dede recommends. 
Also, I will make a couple of more roses momentarily.  That will tell me whether longer resting time helps.