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Home > Chocolate Candy Molds >

Long Stem Chocolate Rose Mold and Stems

Long Stem Chocolate Rose Sucker Mold

Each rose piece is 2" x 2" x ½"
This mold makes approximately 30 pieces per pound of chocolate.

Use with 8" sucker sticks or rose stems to make long stem red roses. Fill me with melted chocolate! This mold is flat on the back.

Long Stem Rose Leaves and Stems

1 Dozen - 17 inches

Other Ideas for Valentine's Day

A Note About Chocolate Long Stem Chocolate Roses

By Cheryl Sandberg

Long Stem Chocolate Rose Recipe

Imagine this Mother's Day giving your special mom or daughter a beautiful bouquet of chocolate roses. The fragrance its mouthwatering and the visual display is beautiful.

These gorgeous flowers make wonderful wedding favors for your treasured guest.

Melt white Guittard chocolate in 30-second intervals to prevent scorching.

To make this flower with the stem: Fill the mold with melted chocolate and while it is wet, place the stem into the chocolate and then place in the freezer for 15 minutes. To make a 3D rose do the same and after it is out make another half and press first mold flat up against the wet chocolate and place in the freezer again.

For the foil wrapped flower: fill the mold with white chocolate. Place an 8" sucker stick inside the chocolate and set in freezer for 5 minutes. Bring to room temperature to prevent cracking. Pop out the molded flower. Lay a piece of the colored foil on top of a damp sponge (not TOO wet) print side down. Lay the flower face side down on the foil and press somewhat firmly and roll around to make sure the foil forms to the rose. Fold the foil around the back of the flower.

Use wired ribbon to decorate.

For the white chocolate (purple) rose: After the chocolate is melted a few drops of the candy coloring to change the color slightly. You are going for a pastel color, not a dark color. Too much coloring will effect the taste. I also added some raspberry flavored oil to make a purple raspberry vanilla chocolate rose!

Use wired ribbon to decorate.