• line a parchment paper on a plate, set aside
• wash clean and pat dry apples, pull out the stem, discard
• push in skewer where stems were
• melt cocoa butter in 30 seconds interval, they easily melt compare to chocolate chips, chocolate bars, chocolate buttons FYI – cocoa butter melts just like coconut oil/butter/margarine
• stir in rose food color, lighter or darker result is depending how much food color you add into the cocoa butter, stir in enough icing sugar, should it seize a little, stir in vegetable shortening, as much as needed, only if needed
• dip apple in colored cocoa butter, place on the plate with parchment paper, chill in the fridge until it set
• While apple setting up, stir enough corn syrup into rose cocoa butter mixture, keep stirring until a thicker mixture is achieved, this will be your modeling chocolate.
• Spoon this gooey mixture into ziplock bag, chill in the fridge for 5-8 minutes, take out and let stand on room temperature, for an H or so.

Flamingo

• take out apple from fridge
• knead enough rose modeling chocolate (gloves on) and shape into a long rope. Bend one end and sharpen a bit, to shape into a head (like a hook)
• knead enough rose modeling chocolate, roll flat and cut into wings. With knife, make slices all over (without cutting through), to give wings the look of feathers
• attach head and wings onto apple with a little melted rose chocolate (if you dont have any left, see how I dipped the apples and there are excess chocolate harden on the bottom of the apple? Cut those carefully, then melt 😉)
• with edible marker, make eyes
• for the beak, I wanted to use black edible marker, but I used black gel food color in the end, for darker result