Homemade Pink Chocolate Roses

Valentines Day is right around the corner. So here is the perfect treat for the one you love.

Supplies:

• Rose Molds (for chocolate or hard candy)
• Double Boiler (preferred but optional)
• Wrapping Foil (Red or Pink)
• Lollipop Sticks (choose the size that fits best with your molds)

Ingredients:

• 2 Ghirardelli White Chocolate bars (all natural)
• 1 Tbsp. natural shortening
• 1/2 tsp. Natural red food coloring
• 1/8 tsp. Peppermint oil (optional flavoring)

Instructions:

Coarsely chop the white chocolate and add it to your double boiler. Note: chocolate can be melted in a regular pan but it must be tended closely to assure it does not burn. Melt chocolate over medium heat and stir until it is smooth. Monitor the double burner to assure the water does not boil. If the water comes to a boil, remove the pan and lower the heat. Replace the pan only when the steam has dissipated since steam will make the chocolate clump. When the chocolate has melted and is smooth, stir in the food coloring. Note: Roses will be red if artificial coloring is used. Stir in the peppermint oil.
Once the chocolate is smooth with the color and flavor mixed in, it will be time to pour them in the molds.  Remove chocolate from the heat and fill the molds using a spoon.

Note: Molds do not need to be greased for making chocolates. Place the lollipop sticks in the molds and assure they are covered with enough chocolate so the sticks will hold up the roses. Place the molds in the freezer for 5 to 10 minutes or until the bottoms of the roses are cold. Turn the mold over a cutting board or plate and the roses should pop out. If they do not pop out right away, slightly twist the mold or press on the back of the rose. Place the molds back in the freezer if the roses do not pop out easily.

Wrap roses in pink or red foil wrappers and decorate with ribbon around the stems (if you like).  Roses will keep a better texture if refrigerated.