1. Material preparation.
2. Cut the chocolate finely and melt in water.
3. Stir in the glucose syrup.
4. Mix well and put in the refrigerator for one hour.
5. Take it out and cut the chocolate into small pieces.
6. Round each round and set aside.
7. Sandwich between two pieces of oiled paper and roll it out into a round sheet.
8. Take one slice and roll it into a rose heart.
9. Continue to roll out the elliptical petals. The starting point of the second petal is a little behind the starting point of the first petal, and the landing point is after the point of the first petal, enclosing the first petal.
10. Continue to place petals. The starting point of each new petal is slightly behind the starting point of the previous petal, and it encloses the previous petal. Keep wrapping until a big flower is formed.
