Tutorial 2 Ribbon Rose 1

Photo Tutorial 2: Ribbon Rose 1
Now that you know how to make the modeling chocolate, I am going to show you what to do with it! These ribbon Roses are simple, beautiful, and popular! There are several tips that you should know:
1. Bring the modeling chocolate to room temperature.
2. Knead it until soft and moldable. Please do this wearing your gloves since this is a ready to eat food and you must wear them. The warmth of your hands will soften and even melt the modeling chocolate. Try to handle it quickly.
3. Work in stages. Cut the modeling chocolate into easy to handle pieces. Roll out one of the pieces and let cool before cutting.
4. Do the same resting process when assembling the ribbon rose. I have warm hands and after forming the first layer I have to let it rest until it cools down before I add more layers to it.
5. You may continue adding as many layers as you like. If doing so, you will need to work with longer and wider strips.
I hope you enjoyed it and instructions are clear enough. Please let me know if you have any questions. Have fun, practice makes a difference, and remember to share!