Making Chocolate Roses

Melt candy over double boiler, add corn syrup and blend. Remove from heat and put on waxed paper and let set at room temp to dry. Wrap well and let set overnight. Clay will be hard at first but knead a small portion at a time until it gets soft (if it becomes too soft refridgerate for a bit). If you roll out the clay for other uses use cornstarch to prevent sticking. Roses: start with a base made into the shape of a cone 1-1/2 inches high, next roll a small ball about the 3/8 inches round, flatten with thumb to represent a rose petal about 1/4 inch thick. (make as many petals this way as you wish on the rose) take the first petal and wrap around the point of the cone to make a bud, next press three more petals near base of the cone but not directly on the base, add five more petals made a bit larger than the first three, press in place lower than the first three they should slightly overlap each other. Pinch the petals in the center to look like a real petal. spread petals out to make open rose. You can add more or less petals depending on the look of the rose roses will stay several weeks at room temp in a airtight tin.