Chocolate roses

I think it's important to start by saying that this chocolate rose is the most classic decorative method of Tiramissou, except for the use of molds to pollute sugar, which is the same thing as the other way to flip sugar roses (as I mentioned last time), unlike the fact that a sugar rose is usually done with a round-shaped mold with a little sponge pressure and thinning, and that chocolate roses are more technically simple. But it's clean and dry to be a sugar rose or a chocolate rose. It's mostly stick-proof... ..I can touch white oil at least, and chocolate doesn't do anything. ..I use chocolate, which is deft black, which is 66% of the kind of 43 grams, and I've left a small piece for my grandpa. I suggest that we buy the syrup, we need the molasses for homemade ointment, and it must be the corn syrup imported from Korea。