get it in a tube made by Silver Spoon from Sainsburys. You can make it with white chocolate you and if you do this you can colour it (see right). Here is the recipe, you really need to make it the day before you want to use it, but as it is only made from chocolate and glucose you can keep it for ages in the fridge.
Ingredients:
8 oz white (or milk) chocolate, finely chopped
¼ cup (4 tbsp) glucose
For Dark chocolate you need more glucose, about 5 tablespoons
1. Melt the chocolate in a bowl over a saucepan of boiling water. When it is fully melted add the glucose and stir the mixture will thicken and come away from the side of the bowl.
2. Then put the mixture in a re-sealable plastic bag and squash until it is a thin layer. Alternative wrap in cling film
3. Leave over night in the fridge or at a push put it in the freezer for an hour or so (but this isn’t so good).
4. Before use leave at room temperature for 30 minutes or blitz in the microwave for 10 sec or so. You will need to knead the mixture before you use it. I tend to knead little bits as I go. It does take a bit of kneading to get it smooth but when you have done this it will be like plasticine.
Below is a milk chocolate rose and leaf and here is a link to an American site which shows how to make more professional roses
