1 lb/16 oz white chocolate chip
1/2 cup of light corn syrup
Food color gel
Put chocolate chips in a heatproof bowl. Put it on a simmering water pot. The bowl can not touch the water. Stir constantly until all chocolate melt. Remove from heat. Wipe the bottom dry. Add corn syrup and stir thoroughly. Make sure incorporate any unmixed chocolate. Scrap the chocolate plastic onto a plastic wrap, spread out thinly 1/4 in. thick and wrap tightly. Let it rest at room temperature for at least 6 hours or overnight.
The chocolate will be harden after resting. Knead it until soft, flexible, and completely smooth. Apply color gel with toothpick and continue kneading until achieve the color. If the chocolate gets too soft and becomes oily, stop and let it rest 5-10 minutes at room temperature and continue kneading again. Store in an air tight container until use.
To make a open rose:
Put a small a mount between two sheets of parchment paper. Roll it out as thin as possible. Cut into 1.5 in. circles. Use two fingers to make the edge paper thin and smooth except 1/3 of the bottom. Use one disk to form the center and roll it like in the picture and push it down about 1/8 in. to make the base help the rose standing. Place the center bud slightly to the left of the first petal and about 1/8 below the edge. Curve the left side of the petal lightly. Insert the left side of the second petal to the right side of the first petal. Curve the left side of the second petal lightly. Then insert the third petal to the right of second petal. Pinch the base gently so the petals stick together at the bottom. Curve the petals back lightly. Add more petals to make a very full open rose.
To make a close rose: will post later.