gogoguy
Assistant Cook
I found a pretty good one for making white chocolate roses and they look fabulous on cakes. However, I haven't been able to find any more good ones on the net; hopefully someone here can help. Also if you try to make the flowers with dark chocolate it seems to be a great deal harder to keep them from melting so the white chocolate works better. So please let me know if in your particular chocolate mold process if one type of chocolate works better than another.
